Rotini pasta with pesto

Rotini pasta with pesto

Rotini pasta with pesto


  1. Multigrain rotini pasta  –  three cups
  2. Basil leaves  –  five
  3. Coriander leaves  –  one-fourth cup
  4. Parmesan cheese  –  two  tsp
  5. Pine nuts  –  one tsp
  6. Walnuts  –  one tsp
  7. Red chilli flakes  –  half tsp
  8. Olive oil  –  six tblsp
  9. Salt  –  to taste
  10. Water  –  to boil pasta
  11. Chopped tomato  –  one-fourth cup


In a pan add water, oil (one tsp), salt (one-fourth tsp) and pasta. Boil them 15 to 20 minutes or until pasta is soft. Turn off heat, drain water. In  a food processor, add basil leaves, coriander leaves, pine nuts, walnuts, parmesan cheese and olive oil (remaining oil). Make a  coarse paste. In another pan, add pesto and chopped tomato. Cook for a minute. Then add boiled pasta and salt. Mix well. Garnish with red chilli flakes.


Serves two


 25 mins


One day


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