Penne Pasta with Chicken and Red Pesto Sauce

As I mentioned earlier, my kid loves pasta and I try to search new recipes besides cooking pasta with white sauce and tomato & garlic sauce including pasta salad.

I came across the recipe for pesto and decided to try it out. I combined tomatoes with fresh basil leaves to prepare red pesto sauce.

This is an easy pasta recipe with penne pasta, shredded chicken & red pesto sauce and can be served in the main course with a tossed salad. You can also serve pesto on the pasta of your choice, use it as a dip and you can even serve it over fresh boiled vegetables.

Pesto (a paste of basil, garlic, pine nuts and cheese) is prepared in a marble mortar with a wooden pestle. Fresh basil leaves are washed, dried, placed in the mortar with garlic and coarse salt, and crushed to a creamy consistency. The pine nuts are added and crushed together with grated cheese and olive oil.

This sauce can be kep in a tight jar / air-tight plastic container for later use.

Click here to get the recipe of Penne Pasta with Chicken and Red Pesto Sauce.....

Creamy Cheesy Pasta

My kid started having pasta after 1 and half years. I used to prepare my own pasta sauce, the kid loved penne pasta with white sauce. Here is the recipe for creamy cheesy pasta.

Ingredients:

• Pasta: 200 gms / 2 cups (penne, fusille, spaghetti, fettucine)
• Cheese (Mozzarella / Parmesan), grated: 1 cup
• Milk: 1 cup (as required)
• Garlic, finely chopped: 2-3 flakes
• Butter: 1 tbsp
• Olive oil / white oil: 1 tbsp
• Oregano: 1 tsp (optional)
• Salt to taste

Method:

1. To prepare White Sauce, blend � the cheese & milk together in a blender to form a creamy cheesy mixture. Keep aside.
2. Melt butter in a non-stick pan. Add chopped garlic and saut� for a minute.
3. Gradually add a flour (a little at a time), mix with the butter, stirring continuously so that no lumps are formed.
4. Slowly add milk & chesse mixture to the butter & flour mixture, while stirring continuously. Add a little pinch of oregano and mix well.
5. Bring a large pot of generously salted water to a boil. When the water comes to a boil, add the pasta. Cook al dente (soft but not not too soggy) following the timing instructions on the package.
6. Drain the pasta, toss immediately with the cottage cheese mixture, and serve hot.

Sending this delightful and light pasta dish to Foods For Stages Of Life-Cooking For Infants & Toddlers event by Radhika & Sudeshna, EC's WYF-Light Meal and Sara's Say Cheese event...

Roasted Pasta Salad

As my kid loves pasta, tried out this pasta salad. This salad can be served as an appetizer, a dinner accompaniment or as a main course. Vegetables like carrots, beans, peas, button mushrooms can be added and even shredded chicken can be added to turn this dish to a full meal.

Ingredients:

• 200gms (2 cups) penne pasta
• 1 green capsicum, large
• 1 red capsicum, large
• 1 tbsp olive oil / white oil
• 3 tbsp cream / mayonnaise
• 8 cups water (1 cup 200 ml)
• 1 tsp salt
• 1 spring onion, finely sliced (garnish)

Dressing:

• 4 tomatoes, large
• 3 tsp ready made tomato puree
• 1 tsp crushed garlic
• 1 tbsp white vinegar
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp red chilli flakes
• Salt to taste

Procedure:

1. Boil water in a large sauce pan, add a little salt and few drops of olive oil. Add pasta to boiling water, stir occasionally so that pasta does not stick to the bottom of the pan. Cook for 7-8 mins till pasta turns soft but firm. Remember not to overcook as the pasta turns too mushy.
2. Remove from fire and leave pasta in hot water for 2 more minutes. Strain water and leave pasta in the strainer till all the water drains out. Add 1 tbsp olive oil to the pasta to prevent them from sticking to each other.
3. Transfer the cooked pasta in a bowl, add cream / mayonnaise, mix well and keep aside.
4. Wash capsicums thoroughly and roast directly on the gas flame (make sure to roast lightly so that the capsicums are not blackened).
5. Remove from fire, cool and chop the roasted capsicums into small pieces. Add to the cooked pasta.
6. To prepare Dressing, blanch tomatoes in boiling water, remove from water, peel the outer skin of the tomatoes and grind in a blender to form a smooth puree.
7. Heat oil in a pan, add garlic, stir for 2 mins and add the fresh tomato puree, ready made puree, white vinegar and salt. Mix well and cook for 2 more mins.
8. Remove from heat and pour over the pasta and stir gently. Garnish with chopped spring onions, chilli flakes and oregano and serve with buttered bread.