Pasta with Pesto and Green Beans

Many children are resistant to eating green foods, but this delicious pesto might entice them to change their ways, especially if they help prepare it. We make loads of this in the summer, when basil is at its peak and readily available in our garden and the farmers' market. Because it is easily frozen, it lasts us throughout the winter, when fresh herbs are but a dream. Of course, pesto tastes fantastic on this pasta, but try spreading it on a sandwich, or mixing it with mayonnaise or sour cream for a unique dip for artichokes or other veggies.

Ingredients
1 1/2 cup fresh basil leaves, firmly packed
1/2 cup pine nuts, toasted lightly in a pan over medium heat until golden brown
2 cloves garlic, chopped
1/2 cup extra-virgin olive oil, good quality
3 tablespoons parmesan cheese, grated
3 tablespoons asiago cheese, grated
 salt
12 ounces green beans, ends trimmed
2 packages fresh fettuccini, 8 ounce packages

Directions
Combine basil, pine nuts, and garlic in the bowl of a food processor fitted with a steel-blade attachment (or a blender). Pulse until well chopped. While the machine is still running, slowly add the olive oil, stopping to scrape down the sides of the bowl one or two times. Puree until almost smooth. Transfer the mixture to a large bowl and stir in the grated cheeses. Season with salt to taste. Set aside.
Bring a large pot of salted water to boil. Add the green beans and cook for 5-7 minutes or until barely crisp tender. Add the fresh pasta and boil for 2-3 minutes more, or until pasta is cooked through. Drain beans and pasta, reserving 1 cup of cooking liquid.
Add a couple of tablespoons of cooking water to the pesto to thin a bit. Add the pasta and green beans to the pesto and toss to coat. If necessary, add some of the reserved cooking liquid so that the sauce easily coats the pasta. Top with additional grated cheese and serve immediately.

Source: http://family.go.com/food/recipe-an-862047-fresh-pasta-with-pesto-and-green-beans-t/

Vegetable Noodles

Vegetable noodles is a very popular Indo Chinese dish. I don't think there will be anyone who does not like noodles.It is so easy to prepare and also tastes good. I have added lot of vegetables to make it more healthy. You can even use whole wheat noodles to make it even more healthier. Today we will learn how to make Mixed Vegetable Noodles following this simple recipe.

How to make Chinese Vegetable Noodles

Prep time - under 15 mins
Cook time - under 10 mins
Serves -1

Ingredients needed

Chinese noodles - 1 packet (100 grams) ( easily available in all shops)
Finely chopped garlic -1 1/2 - 2 tbsp
Onion -1
Cabbage - 1/2 cup thinly sliced
Carrot - 1 medium size (julienned)
Capsicum - 1 medium size
Spring onion greens -1/4 cup finely chopped for garnishing

Soya sauce - 2 tsp
Chilli sauce - 1/2 tsp or as required
Salt and pepper powder to taste
Oil -2 1/2 tbsp

Preparation

Bring water to boil adding a tsp of oil and 1/2 tsp of salt.Then add noodles to the boiling water. Stir it now and then to prevent the noodles from sticking together. Do not over cook the noodles. It should be cooked al dente. Test it by tasting the noodles. It should be firm but not hard.

Drain the noodles in a colander and run cold water over it to prevent it from sticking to each other.

Cut the vegetables (carrot, onions, cabbage and capsicum) into thin strips as shown below and keep it aside. This is a very important step.

Method

Heat oil in a pan, add finely chopped garlic and saute for 2 seconds. Then add onions and saute for a few more seconds on high flame followed by carrot, cabbage and capsicum. Saute the vegetables on high flame.You should not over cook the vegetables ( it should retain the crunchiness).

(I did not add beans. If adding beans,cut it into fine strips diagonally and add it immediately after sauteing onions as beans will take a little longer time to get cooked. After the beans are partially cooked, you can add carrot, cabbage and capsicum)

Then add soya sauce, chilli sauce and mix well.

Add the cooked noodles, salt, pepper powder and toss everything together, so that the noodles get coated with the sauces well. Switch off the flame and garnish with spring onion greens.

Source: http://www.padhuskitchen.com/2012/07/vegetable-noodles-recipe-how-to-make.html