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Spring Pasta With Mint & Basil Pesto

April 7, 2014 by TheWhiteRamekins

Spring Pasta With Mint & Basil Pesto

Pasta, as being one of my quintessential weeknight dinner, which I cook at least once a week didn’t have a post here! How could I forget about the dish which I cook quite often. Sometimes we miss the obvious things that they don’t get enough credit in our lives. I like pasta of any kind! That is true, I love it to my heart’s content. It could be related to the high carb it has to offer. And being a true north Indian, I thrive on carbs.

Spring Pasta With Mint & Basil Pesto

I know you must be thinking, “Is devouring on carbs really something to brag about?” But the fact is, there hasn’t been one single day in my life when I haven’t eaten flour in one form or another. Then why not to give it’s due importance to the subject? Even for the last minute dinner parties, pasta seems to be the most reliable and stand-by option for which I don’t have to do any kind of prepping/grocery shopping. I generally use to stock everything needed for it.

Spring Pasta With Mint & Basil Pesto

I gorge more on creamy cheesy alfredo sauce based pasta during winters to match the weather, while during summers, I thrive more on arabiatta or pesto sauce based varieties, which are generally lighter and induce less body heat.  And I make pesto a lot from the fresh basil leaves from my little balcony basil plant.

Spring Pasta With Mint & Basil Pesto

Aromas of fresh basil leaves pounded with nuts, garlic and olive oil are so summery and light that you feel refreshing from inside out. It is so therapeutic! You can use the fresh pesto in a sandwich or throw in some pasta to make a delightful meal out of such basic ingredients. Life is as simple as that!

Spring Pasta With Mint & Basil Pesto

No fuss cooking, yet simple and fresh! As the weather is amazingly pleasant these days, not sure how long it will last for, I felt like writing about my favorite Spring pasta recipe with mint and basil pesto. This one is a no-brainer! Trust me on that, all you need is freshest and the best of ingredients and you are all sorted out! And the flavors are so packed into this one simple dish, you would want to make this quite often.

Spring Pasta With Mint & Basil Pesto

Ingredients

For Pesto

1 1/2 cup lightly packed fresh basil leaves
1 cup lightly packed fresh mint leaves
1/4 cup blanched pine nuts
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 clove garlic
1 tsp sea salt
2 tsp freshly squeezed lemon juice

For Pasta

300 gm conchiglie/orecchiette/farfalle pasta
100 gm sugar snap peas, trimmed
200 gm frozen peas
1 avocado, peeled and chopped
1/3 cup pesto
2 tbsp lemon zest
2 tbsp extra virgin olive oil
1/2 cup mint leaves
1/2 cup basil leaves
sea salt and freshly cracked black pepper
finely grated Parmesan cheese

Directions

  1. For pesto, grind all the ingredients in a blender to make a smooth paste.
  2. For pasta, cook the pasta in boiling salted water for 8-10 minutes. Add the peas, snow peas and cook for another 2 minutes, until vegetables are just cooked and pasta is al dente.
  3. Drain and return to the pan and add pesto, lemon zest, lemon juice, olive oil, avocado and salt and pepper and toss well to combine.
  4. Top with mint leaves, basil leaves and grated Parmesan cheese while serving. Serve with extra pesto on the side.

 

 

Filed Under: Pasta, Salads, Savory Tagged With: basil pesto, food, green, healthy, mint, pasta, pesto, recipes, spring, summer

Tomato Goat Cheese & Basil Pesto Tart

September 27, 2013 by TheWhiteRamekins

Tomato Goat Cheese & Basil Pesto Tart

Tomatoes and basil together is a classic pair. You just can’t think of tomatoes without fresh basil leaves. And add some wonderful goat cheese to them, it ties up the knot between the two so well that just one slice of this buttery tart loaded with so much of goodness and gorgeousness can ride you straight through heaven.

Tomato Goat Cheese & Basil Pesto Tart 2

I often make tomatoes and basil sauce for my pasta and pizza at home. The passata simmering slowly in huge pot with fresh basil leaves, can’t just be replaced by some bottled stuff. The vibrantly red sauce gives the pasta a whole new identity. And I love serving that to my friends quite often too. It’s kinda quick fix for a dinner party at my home.

Tomato Goat Cheese & Basil Pesto Tart 3

I used to buy a lot of fresh basil leaves from market, until very recently, when I brought home two pots with tiny basil plants. I saw them flourishing day by day, bearing loads and loads of happy green leaves. Seeing them growing so quick, just makes me happy. I would make a lot of pasta sauce and then I would whiz some leaves into beautiful pesto.

Tomato Goat Cheese & Basil Pesto Tart 5

A basil pesto and tomato sandwich is my favorite weekday breakfast. A humble yet generous slather of green summary basil pesto on a slice of wheat bread with freshly sliced tomatoes, has become my favorite breakfast besides granola and fruits. I wouldn’t mind slipping some into my lunch box to be enjoyed in evening, as I have been staying pretty late at work these days. A bite just freshens up my mood.

Tomato Goat Cheese & Basil Pesto Tart 6

I know, Italians would scoff me at, hearing that I substitute pine nuts with almonds in my pesto. But truly speaking, almonds are a great addition too. Plus they are budget friendly too, as compared to pine nuts. So that way, I can make basil pesto frequently, and save the pine nuts for some other day.

Tomato Goat Cheese & Basil Pesto Tart 3

Tomato Goat Cheese & Basil Pesto Tart 1

Okay, so now speaking about the tart, it’s a wonderful, light summery tart recipe, which you would love baking for a Sunday bunch and serve it alongside some fresh greens. It sounds simpler than it’s mouthful name. If you made your tart dough and basil pesto beforehand, you are all sorted.

Tomato Goat Cheese & Basil Pesto Tart 8

And did I mention, that it’s a vegetarian’s delight. Yup, it doesn’t even require any eggs to be added. So you could treat a larger group and I am sure non-vegetarians wouldn’t miss the meat.

Tomato Goat Cheese & Basil Pesto Tart 7

Basil Pesto

Ingredients

1 1/2 cups fresh basil leaves
1/4 cup almonds
2 cloves garlic, chopped in halves
3 tablespoons olive oil
1/2 cup parmesan cheese

Directions

  1. Place almonds in food processor and whiz them until coarsely processed. Add remaining ingredients and process until all the ingredients are well combined. Store in a glass jar.

Tomato Tart

Ingredients

Tart Crust:

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
85 gm butter
1/4 tsp salt
2 tbsp chilled water

Filling:

3/4 cup goat cheese
1/2 cup ricotta, drained
2 cup sliced cherry tomatoes
1/2 cup basil pesto {recipe above}
2 tbsp olive oil
sea salt to sprinkle
cracked pepper
handful fresh basil leaves

Directions

  1. For the crust, pulse both flours, cornmeal and salt in a food processor. Add chopped butter and pulse 15-20 times, to make fine crumb.
  2. Add the water and pulse for another 10 times to bring the crumbs together.
  3. Place the dough between two large sheets of cling wrap to form a round disc. Roll the dough into a 12 inch circle. Peel one side of cling wrap and invert the rolled pastry loosely onto a 9 inch tart pan. Using your finger tips, gently snug the pastry into the tart pan, peel the other cling wrap. Cover with aluminium foil and bake for 15 minutes in a 190 degree C oven.
  4. Remove the foil and bake for another 10 minutes, until tart becomes golden. Let it cool completely.
  5. For the filling, mix goat cheese, ricotta, cracked pepper in a bowl and set aside.
  6. Spread a thin layer of the pesto over the entire base of cooled tart. Spread the goat cheese and ricotta mixture over it.
  7. Top with cherry tomatoes with halved sides facing upwards, Sprinkle torn basil leaves, drizzle with olive oil and sprinkle some sea salt over it. Bake for 20-25 minutes at 190 degree C oven.
  8. Serve warm with some more fresh basil leaves sprinkled over.

Filed Under: Pastry, Savory Tagged With: basil pesto, food, healthy, nuts, Savory, summer, tart, tomato tart, vegetarian

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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