Pesto Vegetable Pasta | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

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Penne pasta tossed with fresh vegetables in pesto sauce.

PESTO VEGETABLE PASTA

Ingredients

200 grams penne paste, boiled
½ cup corn kernels, boiled
1 medium red capsicum, diced
2 tablespoons olive oil
2 tablespoons chopped garlic
1 teaspoon red chilli flakes
Salt to taste
2 cups milk
1 tablespoon grated parmesan cheese
A fresh basil sprig for garnishing
Pesto
¾ cup fresh basil leaves
3 tablespoons pine nuts (chilgoza)
3-4 garlic cloves
¼ cup grated parmesan cheese
Salt to taste
6 tablespoons olive oil
4-5 black peppercorns, crushed

Method

1. To make pesto, blend together basil leaves, pine nuts, garlic, parmesan cheese, salt, olive oil and crushed peppercorns to a smooth paste.
2. Heat olive oil in a non-stick pan. Add garlic and chilli flakes and sauté till garlic turns light brown.
3. Add corn kernels and capsicum, mix and sauté on high heat for a minute. Add pesto and mix. Add salt and mix again.
4. Add milk, stir and cook for a minute. Add pasta, mix well and cook till it is heated through.
5. Add parmesan cheese and mix well.
6. Garnish with basil sprig and serve hot with garlic bread.

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