Pesto Penne, in this jain version combines the delectable sauce with perfectly cooked penne, a basketful of colourful veggies, aromatic herbs and oodles of cheese.

Recipe LInk : http://www.tarladalal.com/Pesto-Penne-8638r

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Pesto Penne

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!

Preparation Time: 15 minutes.
Cooking Time: 9 minutes.
Serves 3.

2 cups cooked penne
1 tbsp olive oil
½ cup diagonally cut zucchini
1 cup coloured capsicum cubes (red, yellow and green)
½ cup diagonally cut and blanched baby corn
½ cup fresh cream
½ cup grated processed cheese
Salt to taste
½ cup milk
1 tsp dry red chilli flakes
1 tsp dried oregano

To be blend into a smooth pesto (using 2 tbsp of water)
3 cups fresh basil leaves
½ cup chopped walnuts (akhrot) or pinenuts (chilgoza)
¼ cup olive oil
Salt to taste

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.
Serve immediately.

Handy Tip:
If you use pinenuts, roast them lightly on a tava and then use it in making the pesto.