Potato, Pasta and Pesto Soup

by Tarla Dalal

add to my cookbook add to shopping list

Added to 23 cookbooks This recipe has been viewed 22034 times

Fresh pesto, dominated by the flavour of basil, gives a refreshing touch to this dish.

Add your private note

Potato, Pasta and Pesto Soup recipe - How to make Potato, Pasta and Pesto Soup

Chunky Indian Soups

Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 mins 6Serves 6. (6 )
Show me for servings

Ingredients

2 tbsp butter or olive oil
3/4 cup peeled and chopped potatoes
1/2 cup peeled and finely chopped carrots
1 cup finely chopped onions
2 cups milk
2 tbsp macaroni or shell pasta
salt and black pepper (kalimirch) powder to taste
1 tbsp finely chopped parsley

To be ground into a pesto
12 to 14 fresh basil leaves
2 to 3 walnuts (akhrot), halved
1 large sized clove of garlic (lehsun)
1 tbsp olive oil or oil

For the garnish
4 tbsp grated processed cheese

Method

Heat the butter or olive oil in a pan, add the potatoes, carrots and onions and sauté for about 3 to 4 minutes.
Add the milk, macaroni, 3 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
Serve hot topped with cheese.

Accompaniments

Nutrient values per

RECIPE SOURCE : Potatoes