Categories
pasta

(62) Basil pasta

Serves 1

Ingredients

  • 10 cubes (¾ cup )Basil pesto.
  • ½ cup fusilli any gluten free pasta.
  • 2 cup mix vegetables ( sweet corn,baby corn,red and yellow bell pepper, broccoli, zucchini).
  • 1 tbsp.mix herbs.
  • ½ tsp.salt for vegetables and 1tbsp.salt for pasta.
  • 1 tbsp.virgin olive oil.
  • ½ tsp. chili flakes.

Method:

  1. Take 3 cups of water in deep sauce pan and add 1 tbsp. salt in it. Put pan on fast flame for boiling.
  2. As water boils ,add pasta and cook for 12 mins. Stir occasionally.
  3. Drain water.
  4. Side by side in pressure cooker add olive oil and washed vegetables . Sprinkle one fist of water on it. Add salt and cook for 1 whistle.
  5. As soon as whistle blow switch off the flame and release pressure from whistle.Open the cooker and you will get crunchy vegetables.
  6. OR
  7. In microwave cook vegetables for 6 mins.
  8. Now in mixing bowl mix hot pasta, vegetables and defrosted basil pesto cubes. sprinkle mix herbs. If you want spicy then add chili flakes in it .
  9. Serves hot. Serve with love and smile.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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