Pesto Pasta

I only started experimenting with pesto recently, as the entire family has finally developed an appreciation for this protein-packed sauce. This is a highly versatile sauce that allows you to mix and match different greens depending on what you have in your fridge. Think about mixing up your greens & herbs - basil & baby spinach, coriander & kale, basil & avocado, etc.. Also use different types of nuts to see which works best for you.

For pasta, I find that fusilli works better as it allows the sauce to get into its spiral groves and holds it well. Next option would be penne. In my opinion spaghetti, linguini, fettuccine don't seem to work too great with pesto.

While pesto pasta can hold its own as a vegetarian one-pot dish, it is equally rewarding to pair it with grilled chicken or bacon bits or even salmon.

Think about making extra sauce and freezing it. Experts recommend using a suitably sized container that just about packs the pesto (in other words don't use a container that is no big) and then cover the container mouth with cling wrap making sure that it touches the pesto. Close the lid and freeze.

Ingredients for Pesto Sauce (feeds 5-6 pax with extra for freezing)

4 cups basil - I only use the leaves and pack it tight

3 cups baby spinach

1 cup - a mixture of pine nuts and cashews

2 tbsp raisins

8 pips garlic (medium sized) - smash them

olive oil

1.5 tbsp black pepper powder

3/4 cup Parmesan

salt to taste

Method

1. Wash the basil and baby spinach and drain well.

2. In a pan, dry roast the nuts (this means do not use any oil) and keep aside to cool. Do the same with the garlic.

3. In a blender / food processor - give the nuts, raisins, basil and spinach a quick pulse.

4. Then add the garlic and parmesan and blend together.

5. With the blender on low add the olive oil (start with perhaps 1/4 cup). Check to see if its look emulsified. Add more olive oil if necessary to get a nice silky blend but don't go nuts with the oil. You want to incorporate it well, not make an oily concoction.

6. Mix in the black pepper and salt to taste.

Making your pasta. (use 1 packet)

1. Follow the instructions in cooking your pasta.

2. Heat some oil in a large flat bottom pan and pan fry / grill the cubed chicken.

3. Once cooked, add 1 packet of cooking cream to the chicken. I don't use crème fraîche or double cream as it is too heavy but its your choice.

4. Add some chilli flakes and coarse black pepper into the mixture and some salt, then throw in your pasta and give it a quick toss up to allow the sauce and heat to coat your fusilli.

5. Turn off the heat. Take note: DO NOT cook pesto.

6. While the pasta is still hot, spoon in enough pesto to coat the pasta in the same pot making sure to incorporate well.

7. Serve up and garnish with a sprinkle of roasted chopped garlic and more parmesan.