Ingredients:
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