Pasta with Coriander Pesto

Time: 25 to 30 minutes
Serves: 2-3

Ingredients:
100 gram pasta (I use Penne Pasta)
1 tsp Salt
For white sauce
1 tsp butter
1 tbsp Maida
3/4 cup hot milk
pinch of pepper
2-3 pinches Salt
For Vegetables
5-6 button mushrooms, sliced
1 medium onion, sliced
2 tsp Olive oil
1/4 tsp salt
1/2 tsp pasta mix (spice blend)
For Pesto
1 cup chopped coriander
3 tbsp olive oil
10-12 almonds
3-4 garlic cloves
2 tsp lemon juice
Pinch of black pepper
Salt to taste
Other ingredients
grated Cheese
Chilli flakes


Method:
1) Heat sufficient water into a pan. Add salt and pasta. Cook pasta till soft. Once cooked, drain.
2) To make pesto, grind all the ingredients given under label 'pesto'. You may add little water to give thick yet flowy consistency.
3) Take a kadai. Add 2 tsp olive oil. Add sliced onion. Saute onion slightly. Add mushrooms and salt. Saute till mushrooms becomes soft. Add pasta mix and remove from flame.
4) Take another pan. Heat butter over low flame. Add maida. saute for few seconds. Add hot milk. Stir vigorously till you get smooth texture sauce. add salt and pepper. Add cooked pasta. Mix well.

You may mix cooked vegetables, pesto and pasta at this stage. Warm it, sprinkle cheese and chilli flakes on top.
OR into an ovenproof dish, spread pasta. Spread vegetables evenly and then coriander pesto. Top it with grated cheese and chilli flakes. (use ovenproof dish)
Broil it till cheese melts.
Serve hot.

Tips:
1) You may add other vegetables like red, yellow capsicum, broccoli etc.