Pesto Pasta

Part 1 of 2 - Pesto Mixture

• Boil water in a medium sized pot and salt it.
• Upon boiling, blanch the basil leaves for 1 minute, then chill them in a container with ice cubes and water.
• Squeeze the excess water from the basil leaves, then blend them with corn oil, roasted nuts, garlic, cheese, salt and pepper using the MultiTalent 6 Food Processor.
• Make sure ingredients are packed together before blending them into a paste.

Part 2 of 2 - Pasta

• Boil water in a medium sized pot and salt it.
• Add pasta once the water boils, and cook the pasta according to the recommended timing on the packaging.
• In a slightly heated medium sized pan, add cooking oil and lightly fry the garlic.
• Turn down the heat to allow more time for the pasta to cook till it almost reaches its desired timing.
• When the pasta is left with about a minute to being fully cooked, add 5 tablespoons of pesto mixture and toss it evenly into the pan with garlic.
• After the pasta is cooked, strain and toss it together with the pesto. Add some liquid from the water from the pasta if needed, to moisten the pasta.
• Garnish with parsley, cheese, olive oil, rock salt and cracked pepper.

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.