Friday, May 15, 2009

How to prepare delicious Italian Pan toasted vegetables with pesto pasta

Pan toasted vegetables with Pesto pasta easy, delicious and light on the waistline, this Italian treat is sure to hit the perfect note with your health conscious mom.

  • 1/4 cup walnuts or pinenuts.
  • 2 cups fresh basil leaves.
  • 4 tbsp chopped garlic.
  • 1/2 cup extra virgin olive oil.
  • 200 gms mixed vegetables (carrots, cauliflower, brocoli, baby corn).
  • Coarse ground black pepper.
  • Oregalo
  • Salt to taste.
  • 500 gm whole wheat pasta.
  • Boil the pasta in double the amount of water and keep aside. Now grind the walnuts / pine nuts with the basil leaves, garlic and olive oil. Lightly toss the vegetables in a shallow pan, making sure that the colour and texture remain intact. Mix the pasto sauce with the vegetables and toss again for a minute. Add this mixture to the pasta and mix in the desired amount of salt, pepper and oregano. Serve hot.
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