The Chadon beni pesto was indeed a hit, and driven by its success I decided to take it a bit further and try chadon beni pesto pasta. This was only natural since it is one of the dishes that Italians make using pesto. So, here I was in the kitchen whipping up a delicious bowl of chadon beni pesto pasta that had me going for seconds as well...
Another Fusion Recipe
It was indeed a time well spent. The experiment into fusing cooking cultures was successful. Now I look into further "marriages" that could be done and still keep true to my trini roots. The thing I like about cooking is the room for creativity and expansion. The mind is truly unlimited as to what can be done. For sure these fusion recipes will be welcomed by both cultures since there is appreciation from both sides.
Case in point, I remember when I did Moussaka a few years ago Ivy a Greek blogger expressed her appreciation of me (someone from another country) doing Greek cuisine. I felt honoured to have done the recipe, since there was a common ground now that could spark a beautiful friendship that has lasted over the years.
A Delicious Chadon Beni Pesto Pasta
Pesto goes great with pasta! I was in awe at the taste by itself and with some Tuna sauteed with tomatoes. It was really delicious and also very simple to make. As you would see, the steps are few and drop dead simple, so much so that you can take it and further experiment with trini flavours that suit you. I for one added more cheese to make the pasta more on the cheesy side. It was all good. I believe this dish will have a global appeal since Chadon Beni can be found in most supermarkets or markets by different names.
Chadon Beni Pesto Pasta Recipe
So, put on your aprons and let's get started with our very own trini grown chadon beni pasta pesto recipe. Enjoy!
Chadon Beni Pesto Pasta
2 cups pasta twists (or any pasta of choice)
2 tablespoon chadon beni pesto
½ cup Parmesan cheese, grated
1 med onion, chopped finely
2 pimento peppers, chopped finely
1 stalk of celery, chopped finely
1 tablespoon oil
salt to taste
pepper to taste
Boil and drain pasta under running water.
Note: The water stops the cooking process and thus prevent soggy overcooked pasta.
Heat the oil and saute the onions until translucent.
Then add the pimento peppers, celery, chadon beni pesto, salt and pepper to taste.
Mix the ingredients thoroughly. Cook for 3 minutes.
In a large bowl mix well the chadon beni pesto mixture into the pasta.
Then mix in the grated Parmesan cheese. Serve hot.
Here I'm having my pesto pasta with some Tuna sauteed in tomatoes. Delicious! 🙂
Chadon Beni Pesto Pasta
- 2 cups pasta twists or any pasta of choice
- 2 tablespoon chadon beni pesto
- ½ cup Parmesan cheese grated
- 1 med onion chopped finely
- 2 pimento peppers chopped finely
- 1 stalk of celery chopped finely
- 1 tablespoon oil
- salt to taste
- pepper to taste
- Boil and drain pasta under running water.
- NOTE: The water stops the cooking process and thus prevent soggy overcooked pasta.
- Heat the oil and saute the onions until translucent.
- Then add the pimento peppers, celery, chadon beni pesto, salt and pepper to taste.
- Mix the ingredients thoroughly. Cook for 3 minutes.
- In a large bowl mix well the chadon beni pesto mixture into the pasta.
- Then mix in the grated Parmesan cheese. Serve hot.
So there you have it, a simple but really tasty chadon beni pesto pasta for you to try; more recipes to come.
Ah Gone 🙂
lovely recipe although one must NEVER drain pasta under running water...it removes the starch from it which gives it unique flavour....instead cook it al dente ie: a little before its time and hence it will continue cooking to its desired consisitency while off the stove
I too used to practice that since that is what I was taught my entire life here in Trinidad however, thanks to my addiction to food network etc i have since learnt this new technique
but again....lovely recipe i will definitely be trying this soon 🙂