by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 41887 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!
- 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.
- Add the baby corn and sauté on a medium flame for 1 minute.
- 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.
- Add the milk, chilli flakes and oregano, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the cooked penne, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve immediately.
- If you use pinenuts, roast them lightly on a tava and then use it in making the pesto.
Nutrient values (Abbrv) per serving
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