Home More Veggie Pesto Pasta| Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

Veggie Pesto Pasta| Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

3 min read

My son loves his veggies, but when your child fusses over consuming greens, then you will need to do this Veggie Pesto Pasta. It is included in my e-book Domestic Diva together with plenty of different superb recipes. The USP of this recipe is that it’s loaded with greens which are camouflaged within the pesto sauce, so your youngsters won’t ever know and can fortunately eat it.

This is a one cease dish thats suited to youngsters and adults alike. This dish is excessive protein and fibre and low on carbs, therefore making it a healthful nutritious meal.

For pesto sauce
½ cup spinach pre-cooked
½ cup broccoli pre-cooked
1 ½ tbsp. garlic chopped
½ inexperienced chilli deseeded
2-Three tbsp. pinenuts
5 to six basil leaves
1 ½ tbsp. olive oil
¼ cup milk

For pasta
1 tbsp. olive oil
½ tsp. garlic chopped
1 ½ cup quinoa pasta boiled
1 tsp Italian herbs
¼ tsp. black pepper crushed
Salt to style
2 tbsp. cream (elective)
Three to four cherry tomatoes for garnish


Boil quinoa pasta for round 10 to 12 minutes and preserve apart.
Blanch spinach and broccoli and preserve apart.
For making the pesto sauce, in a mixer jar, add spinach, broccoli florets, garlic, inexperienced chilli, pinenuts, basil leaves, olive oil and mix right into a easy paste.
Then, add milk to scale back the thickness of the sauce and mix once more.
Now, in a deep pan, add olive oil, garlic. Once garlic turns golden, add the pesto sauce combine to the pan and sauté for two to three minutes.
Add quinoa pasta, Italian herbs, crushed black pepper, salt and blend.
Then, add cream and blend nicely.
Now, switch to the serving bowl, garnish with some cherry tomatoes and basil leaves and serve scorching.

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