2 tablespoons sunflower oil

1/2 pound (250 g) Fussili pasta

Pinch rock salt

1 cup (250 ml) chopped broccoli

1/2 cup (125 ml) chopped yellow squash

1/2 cup (125 ml) chopped zucchini

1 1/2 tablespoons ghee

Freshly ground black pepper

1/2 red pepper, chopped

 1/2 pound (250 g) panir, cubed

Pinch salt

Pesto sauce:

1/2  cup (125 ml)olive oil

1/2 cup (125 ml) soaked walnuts

Freshly ground black pepper

2 pinches nutmeg

Juice of 1/2 lemon

2 handfuls fresh basil, about 2 ounces (60 g)


What to do;

Bring 3 quarts (3 L) of water to a boil. Add rock salt and sunflower oil. Cook pasta uncovered until al dente, about 10 minutes, stirring occasionally.

Steam vegetables until almost soft, about 15 minutes. Melt ghee in a large skillet. Add black pepper, red pepper, and paneer and sauté stirring frequently until paneer is golden brown. Season with salt.

Pesto sauce: blend all ingredients in a blender. Add more oil if necessary.

In a large mixing bowl, combine pasta with sauce, season with salt. Serve with steamed vegetables and sautéed paneer. Sprinkle with lemon juice



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