There was a time Pasta was a consider as a treat and we were able to feast on the Italian style delicacy once in a blue moon but now pasta has become a part of every day life. All thanks to Del Monte (My personal favorite ) for those good quality products, with very convenient packaging. Really made it easy for all those foodies who want to enjoy a fancy Italian meal at home.
Penne DEL MONTE – Innovative Recipe
My pasta story is very short Ever since I have tasted it; I am in love 🙂 But seriously as a child I had loved my pasta and now that I have kids – still loving it. Sometimes there are fork fights (with my Nitya- elder daughter and Yati- younger daughter ) for the cheesiest bits left on the plate.
Penne DEL MONTE – Innovative Recipe is a result of my play with some ingredients in my kitchen. I made an interesting pesto using roasted bell pepper and hazelnuts. And another sauce using spinach and garlic. The end result was absolutely yummy; after-all, a good quality pasta is made with a combination of flavors that sing together.
Penne DEL MONTE – Innovative Recipe
My recipe is my entry to Del Monte’s #ItalianEscapades campaign. You can visit https://www.facebook.com/DelMonteIndia to know more about their products. Del Monte has a variety of pastas – Spaghetti, Lasagna, Rogatoni, spirali, farfalle, and rigatoni. I choose Penne Rigate which is tubular shaped pasta with sharp diagonal cuts. By the way it’s 100% vegetarian.
There are three components in my recipe
1. Roasted bell pepper and hazel nut pesto
2. Spinach sauce
3. Penne pasta
INGREDIENTS
For roasted bell pepper and hazelnut pesto
1. One large red bell pepper
2. Two garlic cloves
3. 7 to 8 hazelnuts dry roasted
4. 9 to 10 fresh basil leaves
5. 1/4 cup Parmesan grated
6. 1 table spoon of balsamic vinegar
7. 1/4 cup of olive oil
8. Salt to taste
9. Crushed red pepper (Optional )
METHOD
Rub some olive oil on the bell pepper and roast over the direct slow flame till slightly blackened. Once done; allow it cool to room temperature. Remove the black skin, inside seeds, white membranes and the stem.
In a food processor add the garlic cloves, hazelnuts and “pulse” till the mixture resembles a coarse meal. Add in the rest of the ingredients along with cleaned bell peppers. Pulse until mixture is smooth, it might take a minute or so. You can add a little more crushed red pepper for the color if you want. Don’t forget to taste and adjust the seasoning.
INGREDIENTS
For the Spinach Sauce
1. One small bunch of fresh spinach (blanched)
2. One small onion (grated)
3. Two garlic cloves
4. 2 tablespoons of Parmesan grated
5. 1 tablespoons of heavy cream
6. One tablespoon of olive oil
7. Salt and pepper to taste
METHOD
In a sauce pan add the olive oil and sweat the onion and bashed garlic over medium flame. Then add in the spinach and saute. Turn off the flame and let it cool to the room temperature. Transfer the sautéed spinach mixture into a mixer and blend till a smooth paste.
Transfer in a mixing bowl and add the rest of the ingredients and mix well. And again don’t forget to adjust the seasoning to taste.
INGREDIENTS
For the final penne and plating
1. 100 gm of Penne Rigate DEL MONTE
2. Water and salt to boil
3. Olive oil to drizzle on top
4. 2 tablespoons of Parmesan grated
METHOD
Cook the pasta according to the package instructions in a large sauce pan. Reserve 1/4th cup of the pasta water before draining. Drain and set aside.
Add the cooked pasta and the reserved water in a mixing bowl along with prepared spinach sauce and drizzle some olive oil on the top.
For the plating take a clean plate and brush the roasted bell pepper and hazelnut pesto on it using a broad pastry brush. Place the prepared penne in a clean way on the top of the brushed pesto. Sprinkle grated Parmesan over the top and serve it hot. You can serve the roasted bell pepper and hazelnut pesto in a small bowl along. Everyone is going to love it.
