Monday, October 12, 2009

Chef Sanjeev Kapoor shares a recipe for California Pista Pasta

Sanjeev Kapoor probably needs little introduction. He is perhaps the most recognised face of Indian cuisine today. Chef Extraordinaire, TV show host, author of best selling cookbooks, restaurant consultant and winner of several culinary awards are just some of the many hats he has worn in the span of his illustrious career. But for me, he will always be the soft spoken smiling gentleman chef that I learnt so much from watching on TV every afternoon growing up. So it was an honour to visit his office and meet him in person recently. Here he suggests a delicious California Pista Pasta that will be ideal to rustle up on days when you are to tired to cook a whole meal during the festive season! The colors certainly make it perfect for a clebration!

As with most chefs, Chef Sanjeev Kapoor is also a big fan of Pistachios "I love pistas for their versatility, and the natural green colour they impart to dishes that specifically need to be green, like the tricolour specials for Independence and Republic Day!" I use Pistachios to garnish sweets and savouries, cook with pistachios to make mithais and meat dishes, and use their healthy goodness as any time snacking treat!"

(Pasta and pista in a colourful cheesy salad)

Pistachios, coarsely chopped ¼ cup
Pasta, blanched 1 cup
Snow peas, blanched and broken 10-12
Tomatoes, chopped 2 medium
Baby spinach 6-8 leaves
Parmesan cheese shavings ½ cup
Salad dressing
Olive oil 3 tablespoons
Balsamic vinegar 1 tablespoon
Dried oregano a pinch
Salt to taste
Black pepper powder ¼ teaspoon

Mix all the ingredients of the salad dressing together. Add the blanched pasta to the dressing. Add snow peas, tomatoes and mix. Add baby spinach leaves and mix. Add coarsely chopped pistachios and mix well.
Finally add Parmesan cheese shavings and toss. Serve hot or cold.

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