Tag Archives: pesto

Elbow macaroni with pesto, pepperoni and yellow zucchini

Elbow macaroni with pesto, peperoni and yellow zucchini
For 2 people

250g elbow macaronis
3-4    tablespoon pesto
1         large yellow zucchini
1        peperoni
2        cloves of garlic
1       small red onion
1       tablespoon olive oil
½      tablespoon freshly ground black pepper
50g pecorino cheese (grated)
Salt to taste

1. Cut zucchini in small cubes and pepperoni in rings and put aside. Chop onion and garlic and also put aside. Bring a pot of water to a boil and cook pasta until aldente.
2. Meanwhile heat up a pan with olive oil and add garlic and onion. Roast for 1-2 minutes before adding the pepperoni and zucchini cubes. Roast for 2-3 minutes until the zucchini softened a little bit. Turn off heat and add the black pepper, then season to taste with salt.

Homemade pesto with chickpeas and sundried tomatoes
3. When the macaronis are done, drain water and mix the pasta with veggie mix and pesto in the pan. Arrange on plates and sprinkle with pecorino cheese. Enjoy!

Elbow macaroni with pesto, peperoni and yellow zucchini


Pesto pumpkin pasta

pesto pumpkin penne

The first thing I have to mention for this recipe is that this pumpkin is my first homegrown pumpkin, freshly harvested. I am soooo proud! I was very exited the last 2 weeks, while I had to wait how the pumpkin will turn out. I don’t know very much about gardening but thankfully our guy for the pool is also a great gardener and explained me when the fruit is ripe. It has to sound hollow like a bongo if you knock on it; the stalk has to be dry. Today everything seemed to be as he described, and I could finally harvest!

Homegrown pumpkin

Homegrown pumpkin

The taste was as great as was the look of it, but now to the recipe…

For 4 people

400g penne
¼        pumpkin
1         large onion
2         cloves of garlic
1         red chili
1        tablespoon soy sauce
1        tablespoon olive oil
50 ml water
Salt and pepper to taste and a few basil leaves for decoration

1. Follow the instructions for homemade pesto. Cut slice onion, chili and garlic finely and cut the pumpkin in small cubes (1cm).

garlic, pumpkin, chili and onion

2. Heat up a pan or wok with 1 tablespoon olive oil and roast the vegetables for 3-4 minutes until they start to get light brown. Add 2 tablespoon water and 1 tablespoon soy sauce and let it simmer for a few minutes until the pumpkin is done.

Roasted pumpkin

3. Meanwhile bring a pot of salted water to a boil and cook the pasta until aldente. Drain pasta and give it back in the pot. Mix it well with 3-4 tablespoon pesto sauce. Arrange on plates and garnish with the roasted pumpkin cubes and a few basil leaves. Enjoy!

Pesto pumpkin penne

Farfalle with pesto, fresh tomatoes and rocket salad

The first use for my homemade pesto is this very simple and quickly prepared dish, with fresh ingredients and perfect for springtime. Ready in just 10 minutes!

Farfalle with pesto, fresh tomatoes and rocket salad

For 4 people

500g     farfalle (or any other kind of pasta)
200g     rocket salad
50g        grated parmesan cheese
4             tomatoes
1             red pepper
3            tablespoon of homemade pesto
Salt and ground black pepper to taste

1. Cook pasta for about 10 minutes in salted water. Meanwhile cut tomatoes in small cubes and chop red pepper and 2/3 of the rocket salad. Save the remaining salad for the garnish.

2. When the pasta is done drain the water and give it back into the pot. Mix pasta with pesto until it’s evenly distributed. Add tomatoes, red pepper and rocket and mix again. Season to taste with salt and pepper; Arrange on plates and decorate with the remaining salad and parmesan. Enjoy!

Basil-chickpea pesto with sundried tomatoes

As I am in Bali, it’s hard to find nuts (except peanuts) and if you find them they are crazy expensive, so making a good pesto is a challenge. I tried a few variations for a Bali compatible pesto and the best one was with chickpeas, sesame paste and sundried tomatoes. And as I needed only 3 tablespoon of chickpeas for this recipe and the prepare and cooking time for dried ones it quite long, I also made hummus with the remaining amount (recipe will follow).

Chickpea-basil pesto

For one jam glass (300ml)

100g      fresh basil
100g      dried tomatoes
100ml   good olive oil
50g         freshly grated parmesan cheese
3              cloves of garlic
1              dried chili
3              tablespoon cooked chickpeas (30g)
1             teaspoon tahini (sesame paste)
Salt and ground black pepper to taste

1. That’s the hardest part: Let the chickpeas soak in water in the fridge for 10-12 hours. Afterwards cook them in salted water for 25-30 minutes until they are soft.

2. Let the chickpeas cool down for 5 minutes while plucking the basil leaves and adding them into a blender with the other ingredients. Puree for 1-2 minutes until creamy. You may have to add a little bit more oil or water if the mass is to firm.

Enjoy your homemade pesto with pasta, in salads or as dip. You can store it in the fridge for 1-2 weeks.