This one is really handy and easy for me as I can prepare everything, way before I start cooking. I fix this once a week for my husband’s take away lunch for work. The best part is, it doesn’t lose it’s taste a bit when it gets cold.
Ingredients
- 1 cup cooked Farfalle pasta
- 1 cup chopped vegetable ( zucchini ,red bell pepper ,red onion)
- 3 tablespoons Walnut Basil pesto
- 3 tablespoons grated parmesan cheese
- Salt and Pepper
- 1 tablespoon olive oil
Instructions:
My ingredients provided above is for one serving. Take 3 liters of water and salt(this is for 250 grams) in a pot. Pasta water should taste like sea water. Cook for 12 to 15 minutes or follow the packet instructions. Drain your pasta into a colander. Save some water for the sauce, you might need this later. While the pasta is getting cooked , Heat up the oil in pan.
Cut the vegetables to the size of around 1.5 inches, This is to make the size comparable to the pasta. You can choose alternative vegetables which you like most. It’s my preference to have the zucchini and i feel it really goes well with the pesto sauce. Add all the chopped vegetables and saute for 2 minutes on high flames.
Add the pesto and cheese in the vegetables. Save some cheese for sprinkling on the pasta later. You might need some pasta water at this stage, You can use the ones that i have instructed to save in the earlier step. Mix the sauce and the vegetables well. You can put the pasta now, Make sure you toast them.
You can sprinkle the cheese which you had saved. Your pasta is ready to serve now.
