Wish to experiment and give your health and the taste buds a boost?
Then josh up and read the following post to baffle yourself and the people around with the very 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.
Ingredients
- 2.5 cups cooked fusilli pasta
- 1 tbsp chopped garlic
- .25 cup colored capsicum (red, yellow, green) cubes
- .5 cup broccoli florets
- .5 cup sliced mushrooms
- .5 cup White Sauce
- 2 tbsp fresh cream
- 2 tbsp milk
- 3 tbsp Ekin Olive Oil
- to taste salt
- to taste pepper
- .25 cup grated cheese
- for greasing butter
Pesto Sauce
- .5 cup pinenuts (chilgoza) / walnuts (akhrot)
- 2.5 cups chopped fresh basil leaves
- 2 tbsp chopped garlic (lehsun)
- 3 ttbsp Ekin Olive Oil
- to taste salt
Servings: people
Instructions
- Heat 1 tbsp of olive 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 tbsp of olive 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.
Recipe Notes
Happy eating with” EKIN Olive oil” – your personal health manager!!
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