INGREDIENTS:

Uncooked Linguine Pasta: 80 gms
CAARA Basil Pesto: 100 gms
Salt: to taste
Black pepper: to taste
Parmesan Cheese: 10 gms
Few springs of Fresh Basil Leaves
Crispy Leeks: 10 gms
Pinenuts: 5 gms
Olive oil: 10 gms

Buy CAARA Basil Pesto

Method:

  • Take a pasta pot with salted boiling water and cook pasta for around 6-7 minutes. Strain it and add some olive oil to avoid getting it dry.
  • Put the pasta back in the pan, off the heat, and stir in the fresh basil pesto and coat the pasta generously with the sauce.
  • To make crispy leeks, cut the stem of the leeks 2.5 to 3 cm thin and cut them in a thing julienne style. Dust them with some corn flour.
  • Deep Fry them on a low heat until crispy, drain them on a paper towel and store in a airtight container.
  • Toast the pinenuts with a pinch of sea salt on a nonstick pan and save for your garnish.
  • Twirl the pasta onto a semi deep pasta bowl. Garnish with crispy leeks, toasted pine nuts, parmesan flakes and fresh basil leaves.

Caara Tip:

Always keep a little bit of the pasta water in the pasta, do not drain it completely, making the texture of the sauce a little creamy

INGREDIENTS:

Orecchiette Pasta: 100 gms
Puttanesca Tomato Sauce: 150 gms
Caper Berry: 2 gms
Parmesan: 10 gms
Olive Oil: 5 gms
Black Olive: 5 gms
Chilli Flakes: 2 gms
Basil Leaves: 2 gms

Buy CAARA Puttanesca Tomato Sauce

Method:

  • Take a pasta pot with salted water and cook pasta for around 7-8 minutes and strain it, add some oil to avoid getting dry.
  • Heat the puttanesca sauce in the nonstick pan adds pasta into it, toss it well.
  • Finish with parmesan cheese.
  • Garnish with caper berry, fresh
    basil leaves, black oliveserve hot.
  • Optional for extra heat can add half a tea spoon of chili flakes.

Caara Tip:

Always keep a little bit of the pasta water in the pasta, do not drain it completely, making the texture of the sauce a little creamy

INGREDIENTS:

Red Quinoa Boiled: 100 gms
White Quinoa Boiled: 100 gms
Barley Boiled: 100 gms
Broccoli Blanched: 100gms
Avocado: 100 gms
Kaffir Lime Dressing: 100 gms
Salt: To Taste
Black Pepper: To Taste
Olive Oil: 30 gms
Pumpkin Seed: 10 gms
Pomegranate: 70 gms
Feta Cheese: 50 gms
Coriander Leaves: 5 gms
Micro Herb: 2 gms
Edible Flower: 1gms

Buy CAARA Kaffir Lime Dressing

Method:

  •  In a large bowl, toss together the boiled red and white quinoa, barley, blanched broccoli and seasoning mix it well.
  • Pour the kafir lime dressing over the salad and toss to coat. Put the salad on the serving dish.
  • Arrange the avocado slices,feta cheese and fresh micro herbs on top.
  • Garnish with pomegranate seeds, pumpkin seeds and edible flower.
  • Drizzle some extra virgin olive oil and arrange some fresh coriander leaves.

Caara Tip:

Always keep a little bit of the pasta water in the pasta, do not drain it completely, making the texture of the sauce a little creamy