Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Basil Spinach Pasta

Basil at My Kitchen Window Sill
Basil on My Kitchen Windowsill

We would have been broke if we had used herbs from the local grocery shops for our daily cooking. :) The herbs in these stores are that much expensive. 10 tiny finger-length branches in a cute little box would usually sell for 2 dollars and some change. The more upscale the grocery chain is, the pricier the herbs are. First few years here, I mostly cancelled the herbs from my shopping list. Later, I started growing them myself. A must to grow would be mint, and some summers I also grow basil and cilantro.

For this summer, I have planted basil in a small container. Kept it on my kitchen windowsill, where it gets plenty of sunlight, and watered it regularly. After a month, the container is full of well grown and overflowing basil. So, the time has come for the first harvest and for a flavorful meal. With trimmed branches of basil, some spinach and cashews cooked together, I prepared a special sauce for pasta for lunch. A different taste from routine tomato sauced pasta. If you like pasta in pesto, then this recipe is for you and the sauce is as good as it looks.:)

Basil, Spinach, Cashews, Green Chillies, Garlic, Tomato and Pasta

Recipe:

1 cup of basil and 1 small bunch of spinach
Medium red onion and tomato - one each, cut into big pieces
6 to 8 green chillies and 4 garlic cloves - sliced into big chunks
Half cup of cashews
Salt and peanut/olive oil to your liking
Pasta of your choice

1. In a skillet, heat a tablespoon of oil. Saut? onion, garlic, green chillies and tomato to golden brown. Remove and keep them aside.

2. Saut? spinach, basil until they wilt in the same skillet. Remove and keep them aside. Wipe the skillet clean, add and dry roast cashews to golden color.

3. When they are all cool to touch, take them all in a blender, add a teaspoon of salt and puree them into smooth mixture.

4. Heat a teaspoon of oil and pour in the pureed mixture. Stir in half to one cup of water. Have a taste, add salt if needed and simmer for about 15 to 20 minutes, until the sauce reaches the thickness you desire.

5. Meanwhile bring water to a boil in a large pot. Add and cook pasta until aldente usually for about 5 to 10 minutes. Drain and add the pasta to the sauce. Stir to combine and serve piping hot.

Basil-Spinach Pasta with Hard Boiled Eggs
Pasta in Basil-Spinach-Cashew Sauce with Hard Boiled Eggs
From Pot to Plate for L.G’s Green Blog Project

Posted by Indira©Copyrighted in Spinach, Cashews, Pasta, Basil (Tuesday June 13, 2006 at 3:52 pm- permalink)
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