Ingredients
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200 grams Penne pasta boil
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50 grams Spinach
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4 tbsp Olive oil
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2 medium Tomatoes
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4 Garlic cloves
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3 tbsp Homemade pasta seasoning
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100 grams Processed cheese grated
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0.25 cup Fresh cream
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2 tsp Black pepper powder
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As per taste Salt
Directions
This recipe uses spinach for a milder, sweeter version of pesto. Throw the spinach in a food processor with garlic, lemon, and olive oil and buzz it into a rich, creamy sauce. Toss it with hot penne to mellow the garlic flavor, and serve for an easy weeknight meal.
Steps
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1
Done
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Heat olive oil in a non-stick pan. Cut tomatoes into big cubes and add to the pan, toss well and cook till the tomatoes are soft. Switch off the heat, transfer the tomatoes into a plate and set aside to cool. |
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2
Done
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Roughly chop spinach and put into a mixer jar, add garlic cloves and grind well. Add 2tbsp olive oil and grind to make a smooth spinach pesto. |
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3
Done
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Heat the same non-stick pan, add penne, spinach pesto and salt and mix well. Add mixed dried herbs and fresh cream and mix well. Add grated cheese and mix well. Add black pepper powder and mix well. Add cooked tomatoes, reserving some, and mix well and cook for a minute. |
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4
Done
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Transfer onto a serving platter, garnish with reserved cooked tomatoes and drizzle leftover olive oil from the cooked tomatoes and serve immediately. |
