Zespri® Green Kiwifruit Pesto Cold Pasta
- 2 Zespri Green Kiwifruit
- 150g of pasta noodles like fusili
- 1 tablespoon of chopped opinion
- 1 tsp of crushed garlic
- 1 tablespoon of chopped celery
- 1 or 2 italian dried chili
- 1 tomato
- Small amount of sugar
- 1 tablespoon of pesto sauce
- Small amount of green peas
- 5 black olives
- 4 cherry tomatoes
- Balsamic vinegar
- Olive oil
- 1 tablespoon of roasted pine nuts
- Laurel leaves
Sauce – Pesto sauce (Basil, olive oil, garlic, pine nut)
Developed exclusively for Zespri by popular Malaysian chef Rohani Jelani
Put pasta noodle of your choice into boiling water seasoned with salt and oil. Cook til al dente.
Coat frying pan with olive oil. Then put crushed garlic, chopped onion, dried chili, minced celery and stir-fry. Add one bay leaf and peeled and chopped tomato then boil. You can add a bit of sugar to reduce sourness.
Skin a kiwifruit and put it in a mixer then grind.
Make pasta sauce by mixing 1 tablespoon of pesto sauce, 3 tablespoon of tomato sauce, 1 tablespoon of balsamic vinegar, 2 tablespoon of olive oil, 3 tablespoon of the ground kiwi.
Cut the leftover kiwifruit into long square slices.
Boil green peas slightly, cut in half. Cut each cherry tomato into 4 pieces.
Put boiled pasta noodle, green peas, olive, kiwi, cherry tomatoes, roasted pine nuts into already made pasta sauce and mix.