Penne pasta tossed with fresh vegetables in pesto sauce.PESTO VEGETABLE PASTA Ingredients200 grams penne paste, boiled½ cup corn kernels, boiled1 medium red capsicum, diced2 tablespoons olive oil2 tablespoons chopped garlic1 teaspoon red chilli flakesSalt to taste2 cups milk1 tablespoon grated parmesan cheeseA fresh basil sprig for garnishingPesto ¾ cup fresh basil leaves3 tablespoons pine nuts (chilgoza)3-4 garlic cloves¼ cup grated parmesan cheese Salt to taste6 tablespoons olive oil4-5 black peppercorns, crushed Method1. To make pesto, blend together basil leaves, pine nuts, garlic, parmesan cheese, salt, olive oil and crushed peppercorns to a smooth paste. 2. Heat olive oil in a non-stick pan. Add garlic and chilli flakes and sauté till garlic turns light brown. 3. Add corn kernels and capsicum, mix and sauté on high heat for a minute. Add pesto and mix. Add salt and mix again.4. Add milk, stir and cook for a minute. Add pasta, mix well and cook till it is heated through. 5. Add parmesan cheese and mix well.6. Garnish with basil sprig and serve hot with garlic bread. Click to Subscribe: http://bit.ly/1h0pGXfCookware by : http://www.wonderchef.inFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor