Wednesday, 19 January 2011

Pasta Wednesday: Clara Ole's Cheesy Pesto Pasta


The Hippie Mum's household had/has a tradition (had because it used to be a tradition until one Wednesday we just totally forgot about it, and has because we've just started it again) of eating at least one pasta dish every Wednesday.

Pesto overload: pesto sauce with pesto chicken fingers!

My mom's the greatest cook I and colonies of other people know (my parents used to have a catering biz in our ol' village), specializing in Kapampangan and Ilokano food. I, on the other hand... well, let's just say I can follow cooking instructions easily and I don't usually burn stuff. But I can't whip up a mean dish from scratch (hubby always says my meals are awesome, but that's from someone who used to live off bread and bananas).

With that said, I bet it's odd for me to share a recipe then (let alone you guys browsing through it). If you're no chef-material like me or if you love prepping meals in a jiffy (because you got a bunch of Facebooking other things to do), this shall interest you. This pasta sauce is ready to eat, and you just need to "make it your own"

This post ain't in any way sponsored. Ingredients were chosen by me.



What you need:

2 tbsp olive oil (vegetable oil will do)
2 cloves minced garlic
250 grams spaghetti (or any other type of pasta available)
180 grams Clara Ole Cheesy Pesto Pasta Sauce
4 pieces Magnolia Pesto Chicken Fingers sliced into bite size pieces, then fried.



What to do:

1. Saute garlic in oil. If you're substituting chicken fingers with mushrooms, tuna or shrimp, you may already add them in.

2. Pour in pesto sauce, add salt if desired.

3. Toss in pasta. Mix until well blended. Add chicken fingers last so they remain crispy. Serve on a charming, colorful plate (just because).

The sauce itself is already chees-ey, but you may add grated parmesan or leftover keso de bola (you still have?!). I love adding chopped peanuts too, if I don't put any meat in the sauce.

The 250 grams pasta may not be enough for the sauce (in case you don't like it too oily), you may use the excess sauce as bread spread.

There you have it folks. Delizioso! At least, for me.

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