Sun-Dried Tomatoes & Mint Pesto Pasta

Ingredients:
For pesto:
Sun-dried tomatoes (in oil) - 8 pieces
Mint leaves - 2 cups
Walnut - 1/3 cup (or pine nuts)
Garlic - 10 small pods
Parmesan cheese - 2 tbsp.
Red chilli flakes - 2 tsp.
EVOO - 1/4 cup
Apple cider - 1.5 tbsp.
Salt (to taste)

Penne pasta - 2.25 cups
Cottage cheese - 1 cup (cubed)
Capsisum - 1/2 (diced)
Olive oil - 2 tsp.

Method:
Roast the walnuts lightly and keep aside.
Chop the sun-dried tomatoes.
Add all ingredients in a blender except oil. At regular intervals, add oil. Blend it into a thick paste.
Cook the pasta as per given instructions in the packet.
Heat the oil and saute the capsicum for 2 minutes.
Switch off the heat. Add the cooked pasta and pesto and mix well.
Finally toss in the cottage cheese.
Enjoy!

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Mixed Vegetables Pasta Soup

Ingredients:
Pasta - 1.5 cup
Onion - 1 (chopped)
Mixed vegetables - Corn, peas, carrot, cabbage and beans (chopped)
Spinach - few leaves (torn)
Basil leaves - 15 very small leaves (torn)
Oregano - 1 tsp. (dry)
Pepper powder
Salt (to taste)
Olive oil
Red chilli flakes - 1 tsp.

Method:
Cook pasta as per instructions and keep aside.
Heat olive oil and add the onion pieces. Saute till translucent.
Add the vegetables and saute. Pour required water and cook till they are tender.
Now add the spinach and basil and cook for 4 minutes. Remove from heat and cool slightly. Mash the vegetables and greens coarsely.
Again keep it in the heat.
Now add the oregano, red chilli flakes, pepper powder, pasta and salt. Mix.
Cook again for 2 minutes. Remove from heat.
Enjoy piping hot.

Sent off to Joey's "Winter Warmers" event and the Doctor's "Soup Recipes" event.

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Pasta Salad

Ingredients:
Fusilli Pasta - 2 cups (tri-color)
Farfalle pasta - 2 cups
Red capsicum - 1 (cubed)
Yellow capsicum - 1 (cubed)
Cucumber (big) - 1 (peeled and chopped)
Carrots - 2 (grated)
Olive oil
Basil (dry)
Oregano (dry)
Thyme (dry)
Dry red chilli flakes
Salt (to taste)
Lemon juice - few drops
Tomato sauce - 2 tsp.
Scallions - 2 (chopped)
Lettuce (to garnish)

Method:
Cook pasta as per instructions.
In a mixing bowl, add cooked pasta, cubed capsicums, scallions, cucumber and carrot
Sprinkle dry basil, oregano, thyme and red chilli flakes and mix well.
Add a few drops of olive oil, tomato sauce, salt and lemon juice. Toss well.
Garnish with lettuce and serve immediately.

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Egg Pancakes With Leftover Cheese Pasta

Ingredients:
Eggs - 6
Any cooked pasta - 2 cups(It was lefover cheese pasta in my photo)
Salt
Coriander leaves - a small bunch (chopped)
Oil

Method:
Beat the eggs well.
Combine all the other given ingredients except oil in the beaten eggs.
Heat a small pan and pour 2 ladles of the batter on it.
Sprinkle little oil on it.
After a few minutes, flip the other side.
Continue with the remaining batter.

Sent off to Priya's "Pancakes Event" & Daisy Blue's "COL-Leftover Delicacies" event.

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Roasted Eggplant Pasta

Ingredients:

Eggplant - 1

Pasta (Fusilli Tri-colored) - 500 gms

Onions - 1 (diced)

Garlic - 3 big cloves (chopped)

Roasted tomatoes - 5 to 6 (chopped)

Green peppers - 1 (diced)

Red chili flakes - 1/2 tsp.

Pasta seasonings - 2 to 3 tsp.

Olive oil

Salt

Pepper

Coriander leaves - 1/4 cup

Feta cheese (crumbled)

Method:

Cut the eggplants into bite sizes. Mix the pieces with salt and throw them in the colander. Let it be for 20-30 minutes.

Rinse the eggplant and pat dry.

Now mix the eggplants with olive oil, salt and crushed pepper.

Bake them in 200°C by placing them in a single layer on a baking sheet for 20-30 minutes or until tender.

Heat oil and add the onion onions.

Add garlic, red pepper flakes, seasonings, green bell pepper, roasted tomatoes, salt and pepper.

Add half a cup of water and bring it to a boil.

In another burner, cook the pasta.

Once the sauce thickens add the coriander leaves and remove.

Serve the pasta with roasted eggplants and crumbled feta cheese.

How I roasted tomatoes:

Cut the ripe medium sized Roma tomatoes into 4.

Place them on the baking sheet and sprinkle olive oil, dry thyme, crushed pepper and salt.

Bake the tomatoes in 200°C for 25 to 30 minutes.

Adapted from Kevin's "Closet Cooking".


Sent off to Anita's "Vegetable Marathon: Eggplants" and Jyothi's "Pasta Party".

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