July 5th: the brain food visually and figuratively - Crunchy Jumbo Walnuts #WELLNESSWEDNESDAY

Experience the exquisite taste and premium quality of Pro V Regal Jumbo Walnuts with Chef Sanjeev Kapoor! 🌰🍽️

Boost your brain health and elevate your culinary creations with 20% off on all Pro V Regal Jumbo Walnut products at www.provfoods.in. Use code "BRAINFOOD20" to avail this exclusive discount.

Chef Sanjeev Kapoor's Tips: Why not treat yourself to a delectable pasta dish featuring the creaminess of Pro V Regal Jumbo Walnut Sauce? Try Chef Kapoor's Pasta with Walnut Sauce recipe to indulge in a truly gourmet experience! 😋🍽️

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And now, here's the exclusive recipe from Chef Sanjeev Kapoor: Pasta with Walnut Sauce! 🌰🍝

Ingredients

3 cups boiled whole wheat fusilli pasta
15-20 Pro V Regal Jumbo Walnuts
2-3 tbsps oats powder
1½ cups milk
1 tbsp olive oil
1 tbsp chopped garlic
½ medium yellow capsicum, seeded and cut into triangles
8-10 cherry tomatoes, halved
8-10 yellow baby tomatoes, halved
8-10 broccoli florets, blanched
Crushed black peppercorns to taste
Salt to taste
½ tsp red chilli flakes
5-6 fresh basil leaves
2-3 tbsps grated parmesan cheese + to sprinkle
Fresh basil sprig for garnish

Method

1. Boil sufficient water in a deep nonstick pan. Add Pro V Regal Jumbo Walnuts and boil for 6-8 minutes.
2. Drain and peel the walnuts. Add oats powder, milk and grind to a fine mixture.
3. Heat a nonstick pan. Strain the ground mixture directly and cook for 3-4 minutes.
4. Heat olive oil in a nonstick wok. Add garlic and sauté till golden brown.
5. Add yellow capsicum, cherry tomatoes, yellow baby tomatoes, broccoli, crushed black peppercorns, salt and pasta and mix well.
6. Add prepared sauce and mix well. Cook for 2-3 minutes.
7. Add red chilli flakes. Tear basil leaves roughly and add to the pan.
8. Add parmesan cheese and mix well.
9. Transfer in a serving plate, sprinkle some more parmesan cheese, garnish with basil sprig and serve hot.