Veg Pesto Pasta Recipe | Ching's Dragon Fire Chutney | Chef Vicky Ratnani

A simple & delicious pasta recipe that will leaving you longing for more. Made with a flavorful pesto sauce and my special ingredient ‪@chingssecret‬ Dragon Fire Chutney! Get ready for a #PartyInYourMouth.

Ingredients
For the Pesto:
Cashew nuts - 1/2 cup
Fresh pudina (mint) - A handful
Fresh dhaniya (coriander) - A handful
Tulsi (holy basil) leaves - A few
Fresh basil leaves - 2-3
Ching's Dragon Fire Chutney - 1 tbsp
Water - As needed
Salt - To taste
Vegetable oil - A drizzle
For the Pasta:
Penne pasta - 1 cup
Salt (for boiling water) - As needed
Broccoli, cut into small florets - 1 cup
Bell peppers, sliced - 1 cup
Garlic, chopped - 2-3 cloves
Cherry tomatoes, halved - 1 cup
Olive oil (for sautéing) - As needed
Additional basil leaves (for garnish) - As needed

Process:
• Make the Pesto: In a grinder, combine the cashew nuts, pudina, dhaniya, tulsi, basil leaves, Ching's Dragon Fire Chutney, and a little water. Add salt and a drizzle of vegetable oil. Grind until smooth, adjusting water and seasoning as needed.
• Cook the Pasta: In a large pot, bring water to a boil and add a pinch of salt. Add the penne pasta and cook according to package instructions. In the last 2 minutes, add the broccoli florets to the boiling water.
• Sauté the Vegetables: In a pan, heat a little olive oil over medium heat.
Add the chopped garlic and sauté until fragrant. Add the bell peppers and cherry tomatoes, cooking until tender. Toss in some fresh basil leaves for flavour.
• Combine: Drain the pasta and broccoli, reserving a bit of the pasta water. Add the pesto to the sautéed vegetables and mix well. Incorporate the drained pasta and broccoli, adding reserved pasta water as needed to help the sauce adhere.
• Serve: Toss everything together until well combined. Garnish with additional basil leaves and serve hot.

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