Paneer Pesto Pasta with Cherry Tomatoes

5 standard portions

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Ingredients

• 200 grams paneer
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 12 oz spaghetti (whole wheat)
• 2 tablespoon olive oil
• 5-6 large garlic cloves (sliced thin)
• 1/4-1/2 teaspoon red chili flakes
• 20 cherry tomatoes (cut in half)
• 1 teaspoon Italian seasoning
• salt (to taste)
• 1/4 teaspoon black pepper (to taste)
• 3/4 cup pesto (homemade or store bought)
• 1/2 cup water (or more as needed)

Method

1. Start by boiling spaghetti according to instructions on the package. Reserve around 1 cup of the pasta water, drain the rest and set aside.
2. To a small bowl, add 200 grams of cubed paneer. To that now add: 1 teaspoon olive oil,1/4 teaspoon black pepper, 1/4 teaspoon paprika and 1/4 teaspoon salt. Mix everything until combined. Set this aside.
3. Heat a wide heavy bottom pan on low heat. Once hot, add 2 to 3 tablespoons extra-virgin olive to it. Once the oil is relatively hot, add the sliced garlic to it. Cook the garlic for around 3 minutes, stirring often until the oil is well infused with garlic flavor. Keep the flame low, as we don't want to brown the garlic.
4. Then add 1/4 to 1/2 teaspoon red chili flakes and stir. Now, add the prepared paneer to the pan. Cook with the paneer for 3 to 4 minutes until it gets little brown from both sides (flip the paneer once in between).
5. Then add the cherry tomatoes halves along with 1 teaspoon Italian seasoning, 1/4 teaspoon black pepper and salt (to taste). Cook the tomatoes for 2 to 3 minutes stirring often.
6. Add 3/4 cup pesto along with 1/2 cup of that reserved pasta water. Mix everything together. Taste test and adjust the seasonings at the point.
7. Toss in the boiled spaghetti. Using a pair of tongs mix the pasta well with the sauce and rest of the ingredients. You can sprinkle some parmesan cheese on top before serving. Serve warm!