Creamy Pesto Pasta

Ingredients list for Creamy Pesto Pasta

• Pesto
• 1 cup + 1 to garnish Fresh basil leaves
• 1 tablespoon Pine nuts
• 1 tablespoon Parmesan cheese grated
• 5-6 cloves Garlic
• 1/2 cup Olive oil
• to taste Salt
• 1 pinch Black peppercorns crushed
• White sauce
• 2 tablespoons Butter
• 2 tablespoons Refined flour
• 3 cups Milk
• Pasta
• 3 cups Macaroni pasta boiled
• 2 tablespoons Olive oil
• 10-12 Butter mushrooms sliced
• 10-12 cloves Garlic crushed
• 1 teaspoon Red chillli flakes
• 1/2 cup Corn kernels boiled
• 10-12 Cherry tomatoes halved
• 1 pinch Salt
• 1 pinch Black peppercorns cruhsed
• 2 tablespoons Parmesan cheese grated

Method

1. To make pesto, put parmesan cheese, pinenuts, salt and crushed black peppercorns in a mixer jar and grind to a fine powder.
2. Add garlic cloves and continue to grind. Add basil leaves and olive oil and grind to coarse paste. Transfer into a bowl.
3. To make white sauce, heat butter in a deep non-stick pan, when it melts add flour and saute for a minute. Add milk gradually and whisk well so that there are no lumps. Cook for 4-5 minutes or till it becomes thick. Transfer into another bowl.
4. To make pasta, heat olive oil in another deep non-stick pan, add mushroom and sauté for 2-3 minutes.
5. Add garlic and sauté till light brown. Add red chilli flakes and pesto, mix and saute for 2-3 minutes. Add white sauce and mix well.
6. Add corn, cherry tomatoes, boiled macaroni, salt and crushed black peppercorn and mix well. Cook for a minute and add grated parmesan cheese and mix well.
7. Transfer into a serving bowl, garnish with sprig of basil and serve immediately.