Pesto Penne Video by Tarla Dalal

Pesto Penne Video by Tarla Dalal

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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!




Recipe Description for Pesto Penne

Preparation Time: 
Cooking 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
  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:

  1. If you use pinenuts, roast them lightly on a tava and then use it in making the pesto.
See step by step images of Pesto Penne recipe
RECIPE SOURCE : Jain InternationalBuy this cookbook

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