If you ask me, I prefer olive oil based pasta than creamy ones. Don't get me wrong, creamy pastas has its own place as well, but there is something very addictive about olive oil based pastas. It makes your tongue tingle and want more. The flavours seem to dance on your tongue and it lingers.
My experience in making pesto was.... mmm.. once. It was around 5 years ago, when we decided to grow our very own basil plant. It was very successful and soon we were proud owners of a basil... bush! I wish I have a photo to show you! That was when I tried making pesto. Soon after, winter sets in and the bush dwindle down to nothing. :(
Since then, I have never got back into growing our own vegetables and herbs. One day I am sure we will again!
For this version of pesto, I blended basil, spinach and rocket together with some olive oil and parmesan cheese. Instead of pinenuts, I used some pistachios that I had on hand. I love the herby nutty mixture in the end that went very well with smoked salmon.
Spinach Rocket Pesto Salmon Spaghetti (Serves 4)
250 grams of Spinach, Rocket and Basil (around 4-5 cups)
2 tsp of grated parmesan cheese
1-2 chili padi diced
1/4 cup of olive oil
1/2 cup of shelled pistachios
100 grams of smoked salmon
500 grams pasta cooked and drained
Blend spinach, chili rocket, basil, cheese, oil and pistachios. Blitz it for 1 min.
Heat a pan up. Sauté the herb/vege mixture. Toss pasta and smoked salmon through. Serve with more cheese.
food brings people together, regardless of culture and country of origin. imagine this space like a huge dining table-filled with home cooked food, with people sharing, loving and eating. eat and enjoy.