Creamy Pesto Pasta

Ingredients 

Pesto

• 1 cup fresh basil leaves +  to garnish 
• 1 tablespoon pine nuts
• 1 tablespoon grated parmesan cheese 
• 5-6 garlic cloves 
• 1/2 cup olive oil
• Salt to taste
• 1 pinch crushed black peppercorns 

White sauce

• 2 tablespoons butter
• 2 tablespoons refined flour
• 3 cups milk

Pasta

• 3 cups macaroni pasta, boiled
• 2 tablespoons olive oil
• 10-12 button mushrooms, sliced
• 10-12 garlic cloves, crushed
• 1 teaspoon red chillli flakes
• 1/2 cup corn kernels, boiled
• 10-12 cherry tomatoes, halved
• A pinch of salt
• A pinch of  cruhsed black peppercorns 
• 2 tablespoons grated parmesan cheese 

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.