Baked Pesto Pasta
by Tarla Dalal

Here is a unique and innovative blend of fresh basil, olive oil and pine nuts mixed with cream and tossed with Fusilli and wholesome vegetables. You will fall in love with it! Pesto, a famous Pasta sauce, is used as a baking sauce here.

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Baked Pesto Pasta recipe - How to make Baked Pesto Pasta

2 1/2 cups cooked fusilli pasta
1 tsp chopped garlic (lehsun)
1/4 cup coloured capsicum (red, yellow, green) cubes
1/2 cup broccoli florets
1/2 cup sliced mushrooms (khumbh)
1/2 cup White Sauce
2 tbsp fresh cream
2 tbsp milk
3 tsp oil for cooking
salt and black pepper (kalimirch) powder to taste

To be blended together for the pesto sauce
1/2 cup pinenuts (chilgoza) / walnuts (akhrot)
2 1/2 cups chopped fresh basil leaves
2 tsp chopped garlic (lehsun)
3 tbsp olive oil
salt to taste

Other ingredients
1/4 cup grated mozzrella cheese
butter for greasing

Method

Heat 1 tsp of oil in a pan, add the garlic and sauté for ½ a minute.
Add the fusilli pasta, mix gently and keep aside.
Heat the remaining 2 tsp of oil in another pan and add the vegetables and sauté for 5 minutes.
Add the salt and pepper, mix well and keep aside.
Combine the pasta, white sauce, pesto sauce, sautéed vegetables, cream, milk, salt and pepper. Mix well.
Spread the mixture in a greased baking dish.
Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
Serve hot.