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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 list for Pesto Vegegable Pasta
- 200 grams Fettuccine pasta
- to taste Olive oil
- 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 Parmesan cheese grated
- FOR PESTO SAUCE
- 30-40 Fresh basil leaves
- 3 tablespoons Pine nuts(chilgoza)
- 1 large clove Garlic
- 1/4 cup Parmesan cheese grated
- to taste Salt
- 1/2 teaspoon Black pepper powder
- 6 tablespoons Extra virgin olive oil
Method
- Boil fettucine pasta in plenty of water with salt till al dante.
- Heat olive oil in a non stick wok.
- 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.
- Add French beans, shallots to the wok and saute. Add corn kernels and saute. Add pasta and continue to saute.
- Add red capsicum and mix gently. Add ground paste and milk and mix and cook for 2-3 minutes.
- 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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