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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
- 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
- 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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