Tricolour Pasta

Tricolour Pasta

Ingredients:

Red Pesto Sauce

RED PEPPERS	2
TOMATOES	2
TEASPOONS OF PINE NUTS	2
WALNUTS	¼ CUP
SALT/PEPPER	½ TEASPOON
PARMESAN CHEESE GRATED	1/8 CUP
GARLIC	2 CLOVES
EXTRA VIRGIN OLIVE OIL

>        Pre- heat the oven to 170 degrees. Oven roast peppers, tomatoes, garlic for 15 mins

>        Cool Remove the skin and seeds of peppers and tomato.

>        In mortar and pestle combine all and grind. If you want a grainy texture. For a pasty texture- whiz in blender.

>        Stir in the grated Parmesan with a spoon (avoid whizzing this, to keep its roughness).

>        Red PESTO is ready.

Green Pesto Sauce

SPINACH	2-1/2 CUPS
PARMESAN CHEESE	1/2 CUP GRATED
PINE NUTS	1/3 CUP
SALT AND PEPPER	1/4 TSP
EXTRA-VIRGIN OLIVE OIL	1/2 CUP
GARLIC	2 CLOVES

>        Pressure cook Spinach to one whistle and allow it to cool

>        In food processor, finely chop together Spinach, Parmesan cheese, pine nuts, salt and pepper.

>        With motor running, add 1/3 cup of the oil in thin steady stream. Stir in garlic

>        Green Pesto is ready

White Sauce

ONION	1 CHOPPED
GARLIC	1 CLOVE
BUTTER	25G
FLOUR	25G
MILK	½ PINT
CHEDDAR CHEESE AND CREAM CHEESE	A HANDFUL

>        Melt the butter and add the flour. Gradually stir in the milk, whisking continously to get rid of any lumps.

>        Bring the sauce to the boil, and then simmer. Add the cheese and allow it to melt.

>        In a separate pan sauté the onion and garlic and add to the sauce.

TRI COLOR PASTA:

PENNE PASTA	1 PACKET
CREAM FOR EVERY COLOUR PASTA	½ CUP

>        Cook the pasta in boiling water with some salt. Drain and set aside.

>        Divide the pasta in 3 equal bowls.

>        Make the above sauces (Red Pesto Sauce, Green Pesto Sauce, and White Sauce) in advance. Use three pans heat the sauce with few drops of olive oil

>        Add ½ cup cream to all these sauce and toss the penne.

>        Serve and enjoy the tri colour pasta