Pesto Vegegable Pasta Pasta and vegetables flavoured with pesto sauce This recipe is from FoodFood TV channel By Sanjeev Kapoor 17 Jun 2016 in Recipes Veg 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 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 #Garlic #Milk #Olive oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article