Toasted Apetina Paneer Pesto Spaghetti

See video

  • Cook: 20 min
  • Servings: 2


For the pasta

  • 2 tbsp olive oil
  • 200 g Apetina® Paneer chopped
  • 8 chopped cherry tomatoes
  • 8 chopped green asparagus
  • 8 shiitake and chestnut button mushrooms
  • 2 tbsp balsamic glaze
  • 120 g spaghetti
  • salt
  • pepper

For the pesto

  • 4 tbsp olive oil
  • 8 g fresh basil leaves
  • 20 g cashews nuts
  • 2 lemons
  • 2 lime fruits

For serving

  • 2 handfuls watercress

Add the spaghetti to boiling water and start to cook

Add the olive oil to a hot pan along with the paneer cheese, garlic, chopped tomatoes, asparagus, seasoning, mushrooms and balsamic glaze.

Cook until softened at around 4-5 mins.

Add the olive oil, basil, lemon and lime to a blender and squeeze in the lime and lemon.

Blitz and pour the pesto over the softened vegetables and cheese.

Stir in the spaghetti along with a splash of pasta water, mix together and serve.

Garnish with the handfuls of watercress.


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