Pesto Pasta

Pasta

800g water

1 tsp salt

10g olive oil

250 g penne or fusilli

Pesto Sauce

100 g fresh sweet basil leaves

60 g Parmesan Cheese, cut into small cubes

50 g pine nuts

1 garlic clove, peeled

70 g olive oil

½ tsp salt

1. 1. Place water, salt and 10g olive oil into mixing bowl. Cook 10 min 100°C Speed 1.

   2. Add pasta through hole of the mixing bowl lid, cook 10 to 12 min 100°C Reverse Speed 1. Drain pasta using simmering basket. Set aside.

   3. Place basil, Parmesan cheese and garlic into mixing bowl to blend 1sec Turbo 3 times or till fine. Scrape down sides of the bowl.

   4. Add olive oil and salt, mix 10 secs Speed 4.

   5. Add cooked pasta and mix 10 secs Reverse Speed 2.

Tips:

The cooking time for pasta will vary depending on the type of pasta. Please follow cooking time as per instruction on the packaging.

Pesto sauce can be kept in a clean air tight jar in the refrigerator for up to 2 weeks.