Pesto sauce – 250 gms
Calamansi or lemon juice – 1/2 cup
Honey – 1-2 spoons to taste
Fresh basil – 1 small bunch
Shiitake mushroom – 12 nos
Cherry tomato – 12 nos
Asparagus – 1 bunch
Red pepper – 1/2
Yellow pepper – 1/2
Black olives – sliced – 50 gms
Olive oil ( Extra virgin) – 2 tb spoon
Salt – for the veggies- to taste
Mixed Italian Herbs – 2teaspoons
Red chilli flakes – 1 tea spoon.
To make it more spicy , more chilli flakes can be added.
Recipe for pesto:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Add the cheese. Season with salt and pepper.
Preparation of noodles:
Organic spinach noodle – 1 pkt
Salt – 1/2 spoon
Take enough water in a vessel. When it starts boiling , add the noodles and salt. When cooked remove from stove. Drain and pour tap water over so that the strands are separate.
Keep it aside.
Recipe for the fusion bonanza:
Take extra virgin olive oil in a cooking pan. Add mixed herbs and chilli flakes. Sauté for 1 min. Then add red pepper & yellow pepper cut long and thin. After its slightly fried add the other veggies like shiitake mushroom ( sliced) asparagus ( cut 1 inch long)and black olives ( sliced ) Add cherry tomato. Add salt for the veggies.Once all mixed , add the pesto sauce, calamansi/ lemon honey and mix all well to make the sauce.
When it starts boiling add the cooked noodles and gently mix along with fresh basil.
Serve it hot!
Recipe by: K V Godha(Eastern Snap Your Dish Contestant, Aug13)
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