Pesto Vegegable Pasta

Ingredients

• 200 grams fettuccine pasta
• Salt to taste
• 2 tablespoons olive oil
• 5-6 French beans, cut into 1 inch pieces
• 10-15 shallots
• 1/2 cup corn kernels,boiled
• 1 medium red capsicum, cut into 1/2 inch pieces
• 1 1/2 cups milk
• 1 tablespoon grated parmesan cheese 

For Pesto Sauce

• 30-40 fresh basil leaves
• 3 tablespoons pine nuts(chilgoza)
• 1 large garlic clove 
• 1/4 cup grated parmesan cheese 
• Salt to taste
• 1/2 teaspoon black pepper powder
• 6 tablespoons extra virgin olive oil

Method

1. Boil fettucine pasta in plenty of water with salt till al dante.
2. Heat olive oil in a non stick wok.
3. Crush garlic clove and put in a mixer jar, add basil leaves, pinenuts, parmesan cheese, salt, pepper powder, extra virgin olive oil and grind to a coarse paste.
4. Add French beans, shallots to the wok and saute. Add corn kernels and saute. Add pasta and continue to saute.
5. Add red capsicum and mix gently. Add ground paste and milk and mix and cook for 2-3 minutes.
6. Transfer into a serving bowl, sprinkle some parmesan cheese and serve hot.

Nutrition Info