Pesto Penne


by
Pesto Penne, delectable pesto sauce combined with perfectly cooked penne, a basketful of colourful veggies, aromatic herbs and oodles of cheese.

5/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD

Added to 150 cookbooks   This recipe has been viewed 43174 times

A traditional Italian sauce, Pesto features a rare combination of walnuts or pine nuts with basil leaves and olive oil. While some versions use garlic, the Jain version is much tastier. In this mouth-watering recipe of Pesto Penne, we combine this delectable sauce with perfectly cooked penne, a basketful of colourful veggies, aromatic herbs and oodles of cheese, to make a treat worthy of a grand party, a special dinner with your family, or any day you feel like pampering yourself!

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Pesto Penne recipe - How to make Pesto Penne

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Ingredients
2 cups cooked penne
1 tbsp olive oil
1/2 cup diagonally cut zucchini
1 cup capsicum cubes (red , yellow and green)
1/2 cup diagonally cut and blanched baby corn
1/2 cup fresh cream
1/2 cup grated processed cheese
salt to taste
1/2 cup milk
1 tsp dry red chilli flakes (paprika)
1 tsp dried oregano

To Be Blend Into A Smooth Pesto (using 2 Tbsp Of Water)
3 cups fresh basil leaves
1/2 cup chopped walnuts (akhrot) or pinenuts (chilgoza)
1/4 cup olive oil
salt to taste
Method
    Method
  1. Heat the olive oil in a broad non-stick pan, add the zucchini and coloured capsicum and sauté on a medium flame for 2 minutes.
  2. Add the baby corn and sauté on a medium flame for 1 minute.
  3. Add the prepared pesto, fresh cream, cheese and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Add the milk, chilli flakes and oregano, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Add the cooked penne, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve immediately.

Handy tip:

    Handy tip:
  1. If you use pinenuts, roast them lightly on a tava and then use it in making the pesto.
Accompaniments

Baked Bread Rolls 
Cheesy Garlic Pull Apart French Bread 
Homemade Soft French Bread 
Tomato Bread Sticks with Veg Cream Cheese Dip 
Whole Wheat Bread Sticks 

Nutrient values (Abbrv) per serving
Energy739 cal
Protein16.3 g
Carbohydrates51.2 g
Fiber3.3 g
Fat51.8 g
Cholesterol18.7 mg
Sodium189 mg
Click here to view calories for Pesto Penne

RECIPE SOURCE : Jain InternationalBuy this cookbook

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Reviews

Pesto Penne
5
 on 18 Jul 17 03:32 PM


love this recepie...
Pesto Penne
5
 on 22 Jan 17 12:34 AM


wat is pinenuts
| Hide Replies
Tarla Dalal    Hi Priya. For any ingredient details, please click on the blue link of the ingredient and you will be taken to the glossary page describing that ingredient. So if you want to know what is whipped cream then click on the link of whipped cream. Thanks for asking. http://www.tarladalal.com/glossary-pinenuts-546i#ing_829
Reply
23 Jan 17 10:19 AM
Pesto Penne
5
 on 28 Sep 16 01:35 PM


Hi, can i use almonds instead of walnuts? Wil the taste remain same?
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Tarla Dalal    Hi Dhvani, No do not use almonds please, use walnuts.
Reply
28 Sep 16 02:45 PM
Pesto Penne
5
 on 31 Jul 16 06:00 PM


Love this recipe. Super yumm and got so many compliments for the recipe too..Thank you!! :)
Pesto Penne
5
 on 12 Jul 16 12:41 PM


Can v store d pesto sauce?
| Hide Replies
Tarla Dalal    Hi Jyoti, Pesto always tends to turn black after some time. if you wish to make and store it, try this below recipe http://www.tarladalal.com/Creamy-Pesto-Pasta-(-Tiffin-Treats)-40367r
Reply
12 Jul 16 04:29 PM
Pesto Penne
5
 on 05 Mar 16 04:29 PM


Ek dum original pesto taste just like a restaurants...cousins from UK commented so
Pesto Penne
5
 on 19 Feb 15 03:53 PM


Although this is a jain recipe, i dint feel like i am having one. The coloured capsicum and other veggies just makes it perfect. It is so good to have penne in a new sauce, something different from red and white sauce..
Pesto Penne
5
 on 16 Oct 12 03:29 PM


This recipe was tasting really good with basil, walnuts, cream all tossed with colorful vegetables..i served it with garlic bread....