Posted by: Joan Spiller | July 18, 2011

Pesto Pasta – Recipe


So I thought I’d already posted this recipe but it seems I have not. Maybe because whenever I make it people bang on about how amazing a cook I am and I don’t want them to know how simple it was to create the dish that left them all crying with pleasure .. ? But shh we won’t dwell on that k ..

This dish makes both a hot pasta or a cool salad simply. All depends what you want it to be!

I prefer spirals, as they allow the pesto to cling to them but you can use whatever your fave pasta is. Maybe Penne?

Anyway here we go:

500g dry spiral pasta
200g pesto
2T olive oil
1 clove garlic – minced finely
1 small red onion
1 small red capsicum
1 small orange capsicum
1 small green capsicum

2 spring onions
6 button mushrooms
10 capers (opt)
1 tomato – chopped
100g parmesan cheese – finely grated
3T olive oil for sauce
Generous grind of black pepper and a sprinkle of maldon (my preference) salt

Cook the pasta in salted water, til al dente. Drain well.

In a large pan, sweat off the onion, capsicums and garlic in the non-extra virgin olive oil, for a few minutes. You want tender peppers, and uncoloured onion / garlic. Add the mushrooms and crank up the heat to sort of meld everything together and cook the mushies thru. A few mins, tops.

Add in the drained pasta, the pesto and then the spring onions, tomato, cheese & capers. Drizzle with olive oil, season well with salt and pepper and serve into a warmed bowl for a hot pasta dish – alongside a simple salad and some garlic bread.

For a cold pasta salad – set aside covered and serve when you need it!

Honestly, this dish never fails to make people go “all hail the chef” and yes, I know how simple it is but no one else need k 😉

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