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Pesto Vegegable Pasta

Creamy fettuccine pasta tossed with vibrant assorted vegetables and fragrant and tasty basil pesto sauce. This recipe is from FoodFood TV channel

By Sanjeev Kapoor
New Update
Main Ingredients Fettuccine pasta, Olive oil
Cuisine Italian
Course Noodles and Pastas
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

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

Calories 2600 kcal
Carbohydrates 212.4 gm
Protein 25.1 gm
Fat 168.5 gm
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