Pesto Penne


    Garlic (Lehsun) – 2 cloves, finely chopped Fresh cream (Tazaa Malai) – 2 tbsp Parmesan/ normal cheese – ¼ cup, grated Milk (Doodh) – ½ cup Olive oil (Jaitun ka tel) – 4-5 tbsp Penne pasta – 1 packet (cooked as per instructions on pack – not too soft) Pine nuts (Chilgoza) – 5 tbsp, peeled (you may use any other nuts-cashew, walnut, peanuts etc) Basil (Tulsi) – 1 cup

preparation method

In a mixer, combine basil leaves, garlic cloves and 1 tbsp of olive oil and grind. Add 4 tbsp pine nuts, 3 tbsp parmesan cheese, 2 tbsp olive oil, and continue to grind. Add 1 tbsp of olive oil and grind further to make a green paste - pesto Add pesto (paste), 3 tbsp of milk, stir and add 2 tbsp cream, in 1 tsp of oil in a deep frying pan, and stir on low flame. Pour 1 tbsp of milk, to loosen the pesto and cook for a min. Add penne pasta and toss to coat the pesto on high flame. Add salt and mix.

Serving Suggestions

    Garnish with pine nuts and grated cheese.

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Show: Firangi Tadka

Prep:10 Mins Cook: less than 15 min

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