INGREDIENTS 2 cups fresh basil leaves, packed 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts 3 garlic cloves, minced 1/4 teaspoon salt, more to taste 1/8 teaspoon freshly ground black pepper, more to taste For pasta: 1 bag of red lentils pasta 1 cup cherry tomatoes 6-8 asparagus spares 2 cups mushrooms directions 1.Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. 2.Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. 3.While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify. 4.Stir in salt and freshly ground black pepper, add more to taste. How to make pasta dish 1. In A sauté pan add some olive oil med heat add mushrooms and cook for about 10min occasionally Turner add salt n pepper and garlic powder. 2.Add chopped asparagus into the sauté pan for 6 min mix occasionally. 3.Add tomatoes and mix for 2 min. 4.Now add your pasta and half of pesto to a low heat and mix and serve with Parmesan and enjoy.
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