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My son loves his veggies, but if your kid fusses over eating vegetables, then you must try this Veggie Pesto Pasta. It is included in my book Domestic Diva along with a lot of other amazing recipes. The USP of this recipe is that it is loaded with vegetables that are camouflaged in the pesto sauce, so your kids will never know and will happily eat it.

This is a one stop dish thats suited for kids and adults alike. This dish is high protein and fibre and low on carbs, hence making it a wholesome nutritious meal.

Ingredients
For pesto sauce
½ cup spinach pre-cooked
½ cup broccoli pre-cooked
1 ½ tbsp. garlic chopped
½ green chilli deseeded
2-3 tbsp. pinenuts
5 to 6 basil leaves
1 ½ tbsp. olive oil
¼ cup milk

For pasta
1 tbsp. olive oil
½ tsp. garlic chopped
1 ½ cup quinoa pasta boiled
1 tsp Italian herbs
¼ tsp. black pepper crushed
Salt to taste
2 tbsp. cream (optional)
3 to 4 cherry tomatoes for garnish

Directions:

Boil quinoa pasta for around 10 to 12 mins and keep aside.
Blanch spinach and broccoli and keep aside.
For making the pesto sauce, in a mixer jar, add spinach, broccoli florets, garlic, green chilli, pinenuts, basil leaves, olive oil and blend into a smooth paste.
Then, add milk to reduce the thickness of the sauce and blend again.
Now, in a deep pan, add olive oil, garlic. Once garlic turns golden, add the pesto sauce mix to the pan and sauté for 2 to 3 mins.
Add quinoa pasta, Italian herbs, crushed black pepper, salt and mix.
Then, add cream and mix well.
Now, transfer to the serving bowl, garnish with some cherry tomatoes and basil leaves and serve hot.

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