Saturday, February 18, 2012

Simple Pesto Pasta

This was actually requested by a friend of mine. Since we barely meet each other, I agree to make this just for him. To tell the truth, I never tried to make this pasta before, so it gives me a sensation of excitement at the same time - to be one of my experiments for my baking project.

I forgot to take picture of the food before I pass it to him, but I'm glad that he did! :)

Firstly, you need Pesto Sauce ;

Pesto Sauce

2 ½ cups basil
½ cup walnuts - toast them first, lightly brown
2 cloves garlic
½ cup Parmesan cheese
½ cup olive oil
1 teaspoon of lemon juice
Salt & pepper to taste

1. Blend everything in except lemon and salt & pepper.
2. After everything blends in like a thick sauce / paste, add in lemon juice. Stir in salt & pepper to taste.
3. If you don't want to use it straight away, put into the freezer to last longer.

Fact: It can last for months by putting it in freezer.

* To minimize the space, put it in ice cube trays and when it’s become harden, transfer it into zip lock bag. Save it in freezer back until needed – can use one or two cube at a time for small portion of pasta.
 * The method of making it is very flexible. You can even blend the ingredients one after another to make it easier.
* You can always add more walnuts or cheese.
* Walnuts can be substitute to any type of nuts desire.
* After making the sauce, better chill in the refrigerator minimum 30 minutes before use it. It because it will gives time for the ingredients to well combine and gives the right flavor.
* This Pesto Sauce can be used in so many ways and can dress up any recipe. Here’s the guide.

The Pesto Pasta
Yield: 2 persons 

Pasta - I use linguine
1 ½ tablespoons butter
1 clove garlic 
3 tablespoon of Pesto Sauce or more 

1. Cook the pasta in the boiling water - a pinch of salt . Drain.
2. Melt the butter in saucepan. Mince garlic and give it 'snapp' using the back of your knife before cook in garlic with melted butter. 
3. Then stir in the pesto sauce until warm enough.
4. Add in the pasta. Salt & pepper to taste.

 * The pesto sauce needed its actually depends on the amount of pasta and how thick you want the pasta to be - more pesto sauce, more thicker and greener

 This recipe is very adjustable. So, don't be afraid of trying it :)

Oh, the chicken ? Well I adapted the recipe from Simply Recipes called Classic Baked Chicken.
As simple as it sounds, the ingredients needed not so fancy which is just nice for the pasta. 
You can match the pasta with any chicken recipe you want, but make it simple if you don't want your chicken to overshadow the pasta taste - if you know what I mean. Hmm let say you choose to make Honey Roasted Chicken, its totally yummy as it sounds but it already can be the main dish itself which put aside the pasta to just become the side dish.
Well after all its depends on which you want it to be the highlight, alright ? ;)

This is my version - I change the recipe little bit ; 
But for the method, you can click on the link I gave there. 

Chicken - any parts 
Olive oil 
Salt and pepper
Garlic - minced
Dried Basil
Lemon juice 

The amount must be just enough for the chicken. Since I add up lemon, put it in refrigerator to marinade at least 30 minutes before bake.

Have a try ! :)

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