Penne Pasta with Sun dried tomato pesto with walnuts & almond скачать в хорошем качестве

Penne Pasta with Sun dried tomato pesto with walnuts & almond

Penne Pasta with Sun dried tomatoes & spinach (simple Pasta dish) -Servings-5 persons (Step-1) -10 small garlic cloves (roasted) -Fresh herbs :2 springs oregano ,2 springs thyme, 2 springs rosemary, handful basil leaves or 2 tbsp dried mixed herbs. -1/2 cup sun dried tomatoes soak in hot water -1 tsp tomato paste -10 almonds -1 tbsp chili flakes -handful walnuts -4 big table spoon olive oil ( as required) -2 tbsps grated Parmesan cheese ( as required) -Dash salt, dash black pepper -1 tbsp grated Romano (optional) -1 tbsp dry chilli flakes -3 tbsp butter (as required) -Salt to taste SUN DRIED TOMATO PESTO -Soak sun dried tomato in warm water for 30 minutes, or until soft -In a Blender combine soaked sun dry tomatoes, walnuts, almonds, roasted garlic, tomato paste, 3 tbsp olive oil, salt , pepper, Add fresh herbs rosemary, thyme, oregano, basil leaves, pasta cooked water, Pulse few times, stope to scrape down the sides once or twice or until you’ve reached pesto consistency. (not-quite-pureed, consistency. (You want to ensure there’s still a bit of chunkiness to get a nice, toothsome texture.) Transfer to a bowl add chili flakes & Parmesan cheese -The Pesto will be thick but we’ll thin it out with a cooking water later -set aside (Use right away or store in an airtight container in the fridge for up to 1 week or in the freezer use when needed) LETS MAKE BECHAMEL SAUCE OR WHITE SAUCE -600ml milk room temperature -4 tbsp salted butter -handful cut fresh spinach -dash black pepper, dash salt -2 tbsp Parmesan cheese -31/2 tbsp all purpose flour/mida -Melt the butter in a wide heavy saucepan over medium heat (do not burn) -Add the flour and stir it quickly into the butter with a wooden spoon cook it for 5 minutes, flour will dry out slightly turn brown in color -Now pour room temperature milk little at a time whisk throughly to loosen up the thick flour mixture -whisking constantly until starting to bubble & thickens -Add dash salt, add Parmesan cheese, black pepper, -Now add Sun dry tomato pesto mixture mix well to combine, add cut spinach COOK PENNE PASTA -5 Portions uncooked penne pasta -Cook penne pasta as per package instructions -In a wide deep dish/pot cook the penne pasta in a generously salted pot of boiling water until it is just al dente. -Drain pasta transfer wide dish & pour the sauce & toss, -Give penne a quick taste add an extra pinch of salt or chilli flakes or cheese if needed. -if sauce is too thick add reserved cooking water to thin as necessary -Serve immediately while nice & hot -Garnish with more Parmesan cheese garnish with parsley -Enjoy!!! Bon Appetit!! (Note -🌹Here I used fresh herbs to fresh flavour to the penne pasta🌹 (Note: to Measure penne pasta Using the “one cup cooked = one serving”)