Fusilli Pasta with Walnut and Mint Pesto
One of the quickest and easiest pasta dish I have made in recent past. Its a breeze to make and one of Nehal’s favorite dish. Walnuts are a rich source of omega 3 fatty acids, heart-healthy monounsaturated fats and known to decrease cholesterol. I try to incorporate nuts in Nehal’s daily diet in some form or the other. Walnut Pesto is one excellent way to get your kid to eat his or her nuts.
Fusilli Pasta with Walnut and Mint Pesto Recipe
Preparation: 20 mts
Serves 2-3 persons
4 cups boiled fusilli pasta or penne (whole wheat)
1 tbsp olive oil
1 large onion, finely sliced
1 tomato, finely chopped
2-3 crushed garlic cloves
salt to taste
freshly ground pepper to season
1 tbsp chopped coriander or fresh parsley for garnish (optional)
1 tbsp grated Parmesan cheese for garnish (optional)
For pesto: grind to a fine paste
8 walnuts, toast over low flame for 3 mts
1 tbsp bread crumbs or a slice of 3 days old bread
10-12 mint leaves
1/2 tbsp olive oil
salt to taste
1 Cook fusilli pasta in salted rapidly boiling water until al dente, drain and keep aside.
2 Heat olive oil in a vessel, add the sliced onions and crushed garlic and saute till onions turn transparent. Add chopped tomato and cook for 6-7 mts.
3 Adjust salt, season with freshly ground pepper. Add the ground pesto and toss. Sprinkle grated cheese. Turn off heat. Garnish with fresh parsley.
5 Remove the pasta onto a serving dish and serve warm.