Serves 4. Ingredients 3 cups boiled penne or any small pasta cup zucchini cubes cup red capsicum cubes cup green capsicum cubes cup fresh cream 1 tablespoons olive oil Salt to taste For the pesto cup chopped pine nuts (chilgoza) 3 cups fresh basil leaves, loosely packed cup olive oil Salt to taste For the garnish 4 tablespoons grated vegetarian cooking cheese For the pesto 1.

Lightly roast the pine nuts. Keep aside to cool.

2. Combine it with other ingredients in a blender and blend into a smooth paste.

Keep aside. How to proceed 1.

Heat the oil in a pan, add the zucchini, red capsicum, green capsicum and saut for some time. 2.

Add the pesto, cream and salt and bring to a boil. 3.

Add the boiled penne and toss gently in the sauce till it is well coated. 4.

Serve hot garnished ith grated cheese. Tips Use walnuts in the pesto if pine nuts are not available (less)

Serves 4. Ingredients 3 cups boiled penne or any small pasta cup zucchini cubes cup red capsicum cubes cup green capsicum cubes cup fresh cream 1 tablespoons olive oil Salt to taste For the pesto cup chopped pine nuts (chilgoza) 3 cups fresh basil leaves, loosely packed cup olive oil Salt to taste For the garnish 4 tablespoons grated vegetarian cooking cheese For the pesto 1.

Lightly roast the pine nuts. Keep aside to cool.

2. Combine it with other ingredients in a blender and blend into a smooth paste.

Keep aside. How to proceed 1.

Heat the oil in a pan, add the zucchini, red capsicum, green capsicum and saut for some time. 2.

Add the pesto, cream and salt and bring to a boil. 3.

Add the boiled penne and toss gently in the sauce till it is well coated. 4.

Serve hot garnished ith grated cheese. Tips Use walnuts in the pesto if pine nuts are not available (less)

Serves 2. Ingredients 1 1/2 cups broccoli florets 1 small onion , chopped 1 clove garlic 1 teaspoon butter salt to taste For the red pepper sauce 1 red pepper 1 teaspoon cornflour 1 teaspoon butter 1/4 teaspoon mixed Italian herbs a dash of Tabasco sauce 2 tablespoons milk or cream salt to taste For the red pepper sauce 1.

Blanch the red pepper. Drain and cool slightly.

2. Puree it with a little water.

3. Add the cornflour and mix well.

4. Combine the pureed mixture with the butter, herbs, Tabasco sauce, milk and salt in a saucepan and bring to a boil.

How to proceed 1. Blanch the broccoli and keep aside.

2. Heat the butter and saute the onion and garlic.

3. Add the blanched broccoli, salt and toss lightly.

4. Place on a serving plate and pour the red pepper sauce on top.

5. Serve hot (less)

Makes 1 1/2 cups. Ingredients 1 tablespoon finely chopped garlic 1/2 teaspoon finely chopped green chillies 1 tablespoon finely chopped spring onions 1 tablespoon finely chopped onion 1 tablespoon tomato ketchup 1 teacup clear vegetable stock 1 tablespoon corn flour mixed with 2 tablespoons of water a pinch Ajinomoto powder (optional) 2 tablespoons oil salt to taste Method 1.

Heat the oil in a wok or frying pan on a high flame and fry the garlic, green chillies, spring onions and onion for 1 minute. 2.

Add the tomato ketchup, clear vegetable stock and cornflour mixture. Mix well and cook for 1 minute.

3. Add the Ajinomoto and salt.

4. Use as required (less)

Serves 4. Ingredients cup farfalle (bow-shaped pasta) 1 teaspoon oil cup onions , finely chopped 3 large cloves garlic , finely chopped 1 tablespoon finely chopped celery 6 medium tomatoes 1 teaspoon basil or dried mixed herbs 1 tablespoon cream 1 teaspoon sugar 1 tablespoon olive oil salt and pepper to taste This is a privileged section on tarladalal.

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