Go-green Pasta

It is a real delight to see something that you have imagined up in your head to turn out so perfect and good to eat. This makes you want to go again and experiment some more. This is exactly what is happening to me currently. I am in that experimental frenzy when it comes to Pasta. 

After my successful attempt at bringing to the table an unusual pairing in Pumpkin and Spinach Pasta I have been itching to try out another innovative pasta. And having made a Red, White and an Yellow Pasta... I wanted to Go-green! :P

So when Farah asked me to do a guest post for her, I did not have to think too much to decide what am going to make for her :D 

Yay! My first guest post! And when it’s for a good blogger friend, it’s even more delightful!! :D I have known Farah for a few months now, and her posts are something I wait for! Her delicious recipes and witty comments make me smile every time I am at her page :) Glad to do a guest post for u Farah…. Here goes!

I checked my fridge to see what I have in hand to get a green sauce. Spinach! Oh yes, that would give me a rich green sauce. Then just to add some flavour, I chose to team it up with some green peas too. 

So with my base as a healthy Spinach and Green Peas sauce... and an interesting combination of Broccoli, Capsicum and Baby corn as the veggies to accompany my pasta, I took off and created this Pasta in Green Sauce :) Again... a must try for a pasta lover! 

You can also hope on to Farah's Page, be here guest and read this post there and also check her space for her other goodies! :)

Ingredients

Pasta - 2 cups
Capsicum - 1 cup, thinly sliced
Baby Corn - 1 cup - thinly sliced
Broccoli - 1 cup, small florets
Onion - 1 medium, sliced
Green peas - 1/2 cup
Spinach - 1 bunch (1 1/2 cup chopped leaves)
Olive Oil - 2 tbsp
Pasta Seasoning - 2 tsp
Red Chilli Flakes - 2 tsp
Pepper Powder - 2 tsp
Salt - to taste
Cheese - to taste

Method

• Put the pasta in a pan of water, such that all of the pasta is covered with water. Cook for a few minutes until the pasta turns slightly soft. Check if you can cut the pasta with a fork, if yes, they are done. Strain the water and keep aside the pasta for later use.

• Thinly slice the capsicum, baby corn and onions. Cut broccoli into tiny florets.
• Par boil baby corn and broccoli, drain water and keep aside.

• Roughly chop the spinach bunch. Place the chopped leaves in a microwave safe bowl, pour in the green peas in the same bowl and microwave for a minute.
• Take it off the microwave after a minute and allow to cool.
• Once cooled, grind into a smooth paste by adding little water, not much. Keep aside.

• Heat oil in a pan and add the sliced onions.
• Once they turn slightly brown, add in the capsicum slices.
• Allow to cook for a few minutes and then add in the par boiled baby corn and broccoli florets.
• Add salt and half the pasta seasoning and stir well.
• Pour in the green peas - spinach puree in the pan and mix well to bring in all the ingredients together.

• Now, add the cooked pasta and combine all the ingredients well.
• Add pepper powder, chilli flakes and mix well.
• Garnish with grated cheese and serve hot with garlic toast or simple butter toast. 

• If you like it a little more creamy, you can add a mixture of 1 cup milk with a teaspoon of corn flour and another teaspoon of all purpose flour/maida. The colour may turn lighter green, but you would end up making your pasta more creamy if you like it that way! :)