- 500 GRAM FRESH PASTA
- 250 GRAM FRENCH BEANS,
cleaned and cut in small pieces
- 3 SMALL POTATOES, washed, not
peeled, sliced thinly
- 3 TBSP PESTO
- BUNCH OF BASIL, chopped
- 100 GRAM CHEESE, grated
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- 1 KG SPINACH, chopped
- 2 TOMATOES, chopped
- 2 ONIONS, chopped
- 200 GRAM PANEER, in cubes
- 2 CHILIES, chopped
- PIECE OF GINGERROOT, grated
- 1/4 CUP CREAM
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Bring 1 1/2 liter water
to the boil, put in the beans and the potatoes, cook 10 minutes, add
the pasta, cook 2 minutes more. If you use normal pasta, put pasta,
beans and potatoes together and boil 12 minutes. Drain the pasta, stir
in the pesto, and salt and fresh milled pepper to taste. Sprinkle the
cheese and basil on top.
Pesto is delicious
just on a slice of bread, but you can also use it in many recipes. The
Worldcook website has a page on recipes
with pesto to inspire you.
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Stir fry the spinach
for 5 minutes and puree in a food processor. Fry the onion and the chili
for a few minutes, add the rest of the ingredients, heat for 5 minutes,
until all is thoroughly hot.
Prepare palak paneer on the 10th of
February, because this
is the day that New Delhi replaced Calcutta in 1931 as
India's capital.
Click on culinary calendar for
Links between cooking and celebration.
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