KIDS LUNCH BOX - ROASTED VEGGIES PESTO FARFALLE !
>> Friday, September 12, 2014 –
basil pesto,
caprese salad,
easy kids lunch box,
farfalle pasta,
kids lunch box,
lunch box idea,
lunchbots,
pasta lunch,
pesto pasta,
roasted vegetable pasta
LUNCH BOX : ROASTED VEGGIES PESTO FARFALLE, DISINTEGRATED CAPRESE !
SNACK BOX : CHEEZ- IT, KIWI AND GRAPES FOR SNACKING !
BASIL PESTO
Ingredients :
Fresh basil leaves - 2 cups packed
Garlic - 2 cloves
Walnuts or Pine nuts - 1/4 cup toasted (Mostly I use Walnuts)
Extra-virgin olive oil - 1/2 cup
Juice from Half lemon(yellow)
Salt and black pepper as needed
Freshly grated Parmigiano reggiano - 1/4 cup
Method :
1. Combine the basil, garlic, toasted nuts, lemon juice in a food processor and pulse until coarsely chopped.
2. Season with salt and pepper.
3. Drizzle good quality Olive oil (reserving a tbsp) and process until fully incorporated and smooth.
4. When you store to an air-tight container, drizzle remaining oil over the top to avoid discoloration.
You can also freeze this for 3 to 4 months.
Note :
1.Do not add water when grinding.
2.Use more or less Olive oil according to your wish, Basically Olive oil is drizzled like water for making the pesto smooth and fully incorporated. 3. Cheese is again your choice, you can also add another 1/4 cup if you like cheese
ROASTED VEGGIES PESTO FARFALLE
Ingredients:
Farfalle pasta or any pasta shape - 2 cups
Pesto - 3 to 4 tbsp ( Home made or store bought)
Roasted veggies - 1 cup ( I roasted colored bell peppers, zucchini and mushroom massaged with little olive oil, pepper and salt. Roast them in 450 f oven for 15 to 20 minutes until they are slightly roasted )
Freshly grated Parmigiano reggiano - little
Chilli flakes - 1 tsp
Olive oil - to drizzle
Salt as needed
Method :
1. Cook Pasta Aldente, reserve ladle of that pasta water.
2. In a bowl add pesto, red chilli flakes, roasted veggies hot pasta and reserved liquid.
3. Mix well add grated cheese and drizzle some olive oil.
Notes :
1. I maximum use multigrain or whole wheat pasta.
2. Caprese - Its home grown cherry tomato both yellow and red with little Basil.
3. For Pesto - I used home made(Basil and walnut) but you can use any store bough basil pesto.
SNACK BOX : CHEEZ- IT, KIWI AND GRAPES FOR SNACKING !
BASIL PESTO
Ingredients :
Fresh basil leaves - 2 cups packed
Garlic - 2 cloves
Walnuts or Pine nuts - 1/4 cup toasted (Mostly I use Walnuts)
Extra-virgin olive oil - 1/2 cup
Juice from Half lemon(yellow)
Salt and black pepper as needed
Freshly grated Parmigiano reggiano - 1/4 cup
Method :
1. Combine the basil, garlic, toasted nuts, lemon juice in a food processor and pulse until coarsely chopped.
2. Season with salt and pepper.
3. Drizzle good quality Olive oil (reserving a tbsp) and process until fully incorporated and smooth.
4. When you store to an air-tight container, drizzle remaining oil over the top to avoid discoloration.
You can also freeze this for 3 to 4 months.
Note :
1.Do not add water when grinding.
2.Use more or less Olive oil according to your wish, Basically Olive oil is drizzled like water for making the pesto smooth and fully incorporated. 3. Cheese is again your choice, you can also add another 1/4 cup if you like cheese
ROASTED VEGGIES PESTO FARFALLE
Ingredients:
Farfalle pasta or any pasta shape - 2 cups
Pesto - 3 to 4 tbsp ( Home made or store bought)
Roasted veggies - 1 cup ( I roasted colored bell peppers, zucchini and mushroom massaged with little olive oil, pepper and salt. Roast them in 450 f oven for 15 to 20 minutes until they are slightly roasted )
Freshly grated Parmigiano reggiano - little
Chilli flakes - 1 tsp
Olive oil - to drizzle
Salt as needed
Method :
1. Cook Pasta Aldente, reserve ladle of that pasta water.
2. In a bowl add pesto, red chilli flakes, roasted veggies hot pasta and reserved liquid.
3. Mix well add grated cheese and drizzle some olive oil.
Notes :
1. I maximum use multigrain or whole wheat pasta.
2. Caprese - Its home grown cherry tomato both yellow and red with little Basil.
3. For Pesto - I used home made(Basil and walnut) but you can use any store bough basil pesto.
