Penne in basil pesto sauce

Serves: 4
Preparation time: 25 min

Ingredients:

Penne pasta: 4 cups
Basil pesto sauce: 1 cup
Heavy (whipping) cream: 2 cups (or 1 pint)
Sun dried tomatoes (julienne):  2 cups
Red crushed peppers: 1 tblspoon (optional for mild eaters!)

Procedure:

Bring about 6 cups of water to boil in a pot. Add penne to it and boil for approximately 13 minutes until al dente. Drain the water completely. On the side, pour the cream in a saucepan and simmer until it reduces to one third of its quantity. Turn off heat. Mix in the basil pesto sauce and sun dried tomatoes. Let stand to thicken a little. Mix in the creamy sauce with penne. Add the crushed red peppers and serve hot!

Sevai kheer

Servings: 6-7
Serving size: 1 bowl
Preparation time: 20min

Ingredients:

Vermicelli (lightly roasted and cut into short sticks): 1 cup
Sugar: 1/2 cup
Milk: 4-5 cups
Cashews and almonds (chopped): 1 tblspoon
Cardamom powder: 1/4 tsp

Procedure:

Bring milk to boil in a pot. Add sugar and after about a minute, add vermicelli to the boiling milk. Turn off heat after a minute. Add cardamom powder and nuts. Nuts can be lightly roasted in little ghee before adding to the kheer.

Yumm Yumm!