Tri-Coloured Pasta With Sun-dried Tomato and Curry Leave Pesto

Tri-Coloured Pasta With Sun-dried Tomato and Curry Leave Pesto

A very good afternoon to all my friends and followers from CBE (Tamil-Nadu). Have u guys being wondering why there's no updates from my side for some time ??Hmmm!! Well I have moved back to my hubby's hometown. I was held up with settling down,kids school and other stuffs. Finally I'm completed settled and here I am with a recipe from my kitchen to yours. This recipe has been kept as side for a quite a long time. It's one of my son's favorite dish using Tri-Coloured pasta. I have given a South Indian touch to the dish by add curry leaves.

Ingredients
Serving Size:

For the Pesto:
4tbsp sun-dried tomatoes
2tbsp chopped fresh basil
2tbsp chopped fresh coriander leaves
1/4 cup curry leaves
1tbsp chopped garlic
1/4 cup chopped walnuts
3tbsp chopped onion
1/4 cup balsamic vinegar
1tbsp tomato paste
1/3 cup crushed tomatoes
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

Preparation Methods:

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender. In a food processor or blender combine sun-dried tomatoes, basil, coriander leaves,curry leaves,garlic, walnuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

1/2lb of pasta of your choice- I have used Tri-coloured pasta

1 cup chopped mushrooms
1/4 cup fresh chopped parsley
4tbsp sundries tomato pesto
salt and pepper

Preparation Methods:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.Meanwhile add 2tbsp olive and saute the chopped mushroom till tender. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve. Garnish with chopped parsley.