Pesto Penne with Mushrooms

Pesto Recipe

A traditional recipe with the distinct flavours of fresh basil, pine nuts, garlic and olive oil. Pesto appears in many form throughout Italy - as a sauce for pasta, a salad dressing, a pizza sauce or to aromatise a hot bowl of soup. Pine nuts (chilgoza) are another ingredient that is used in pesto to give it a nutty flavour. In its absence, you can substitute it with walnuts. The ingredients are pounded together to make a thick paste, using a pestle, hence the name "Pesto". For a pasta sauce, you need to dilute the pesto using milk and cream. Pesto is best when it is freshly made. But if you wish to refrigerate it, top with a thin layer of olive oil and it can then be refrigerated in an air-tight container for upto 2 weeks.
Cooking Time : 5 mins. Preparation Time : 5 mins. Makes 1/2 cup.


Ingredients
1/4 cup pine nuts (chilgoze) or walnuts, chopped
2 cups fresh basil leaves, loosely packed
2 tablespoons olive oil
1 teaspoon chopped garlic
salt to taste

Method
1. Lightly roast the pine nuts. Cool completely.
2. Combine all the ingredients in a blender, add 1/4 cup water and blend into a smooth paste.
3. Use as required.
Tips VARIATION : CLASSIC ITALIAN PESTO Add 1/4 cup of parmesan cheese at step 2 and follow the same method.



Pesto Penne with Mushroom


Cooking Time : 20 mins.Preparation Time : 15 mins. Serves 4.


Ingredients
3 cups whole wheat penne

For the sauce
1 recipe pesto , given above
1 onion, sliced
11/2 cups mushrooms, sliced
1 cup skim milk
1/2 cup grated cheese
2 tablespoons oil
salt and pepper to taste

Method
1. Heat the oil in a pan and sauté the onion slices till they are translucent.
2. Add the mushrooms and salt and sauté for 3 to 4 minutes.
3. Add the pesto, milk and mix well. Bring to a boil while stirring continuously.
4. Toss in the pasta, pepper and cheese and serve immediately.
Tips You can add your favourite vegetables like carrots, broccoli, french beans etc. to this dish. Just parboil them before you add them.