Continental

Spaghetti Fenugreek Pesto


Spaghetti fenugreek pesto - 1

Italian food is one such cuisine which is liked and appreciated across all countries equally, almost every one loves pasta dishes, spaghetti is one of the very popular pasta varieties and is cooked in many ways. Today we have a great recipe from Chef Antonio Tardi (Shangri La Hotel), spaghetti with fenugreek pesto, yum absolutely!

This is a easily doable at home recipe which is incredibly delicious and looks awesome too. So try this and enjoy!

Step-by-Step Easy & Quick Recipe –

Cook Time             Total Time                  Yields

30 mins                     30 mins                  4 Serving

Instructions:

For Fenugreek Pesto:

Fenugreek leaves – 100 grams

Garlic pods – 5 grams

Olive oil – 10 ml

Pine nuts – 5 grams

Grated parmesan – 20 grams

Lemon juice – 5 ml

Salt – 3 grams

 

Potato dices – 10 grams

Tomato quarters – 100 grams

Extra virgin olive oil – 30 ml

French beans – 10 grams

Parmesan shavings – 5 grams

Thyme – 2 grams

For Red Pepper Coulis:

Red pepper roasted – 50 grams

Tomato – 20 grams

Onion slice – 5 grams

Garlic chop – 3 grams

Olive oil 10 ml

Salt – 2 grams

Instructions:

For Fenugreek Pesto :

  • Roughly chop the fenugreek & apply salt. Leave for some time & then wash it (applying salt to fenugreek reduces the bitterness and brings out the flavor). Fry the fenugreek leaves till crisp. In a grinder add fenugreek, pine nuts, garlic, parmesan, lemon juice and olive oil. Grind it to a coarse paste and set aside.

For Red pepper coulis:

  • Roast a red pepper with seasoning. Remove from the oven and cover with a cling film and set aside (this eases the peeling of the skin), peel off the skin now. In a skillet add olive oil, garlic, onion and red pepper chopped, Add tomatoes (skinless & seedless). Cook and puree.
  • Dice some potatoes and deep fry. Blanch the spaghetti and set aside. Dry some quartered tomatoes in salamander. Blanch some French beans & cut into halves.
  • For assembly, lay some red pepper coulis on the plate. Add the pasta tossed in fenugreek pesto and semi dried tomatoes. Garnish with semi dried tomatoes, parmesan shavings, diced potatoes and French beans halves as in the picture.

Note: Delicious pasta in fenugreek pesto is ready to serve, try this and enjoy. Bon Apatite!

Happy Cooking!!

Recipe by: Chef Antonio Tardi (Shangri La Hotel)

Executive Chef Antonio Tardi

Picture courtesy: Chef tardi / Shangri La Hotel

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