Fusilli with Pesto Sauce

The other day, mom was on her way to learn some healthy cooking tips at her gym. It was a Sunday and I was in no mood to go with her and learn myself. She went on her own and got back some goodies when she returned. NO these were not any freebies, but she bought (read as made to buy) Barilla’s Mini Fusilli, Bertolli’s Olive Oil (not the extra virgin one) and some local brand Sesame oil. From what I got to hear and after scanning the new food items at home, I guessed it was more of an advertising of the products than teaching the healthy cooking :) Anyways, now that she somehow got convinced to buy all the stuff but who the hell is gonna cook Fusilli?? Well, who better than me…! Here’s what I tried out last night and turned out to be one of the best things I’ve experimented

Ingredients:

½ pack Barilla’s Fusilli
3 tsp Red Chili flakes (I like it hot ;) )
2 chopped Carrots
2 chopped capsicums
7-8 chopped French Beans
100gm Green Peas
Some dried Parsley
1 tsp Italian Seasoning (optional)
3 tbsp Pesto Sauce
½ cup Milk
1 tbsp Bertolli’s Extra Virgin Olive Oil
Salt as per taste


Method:

Boil the Fusilli in lots of water for about 10 minutes till its soft and edible. Add some salt to it. In the meanwhile, heat some Olive Oil in a pan, add red chili flakes to it and sauté it. Add chopped carrots, chopped capsicums, french beans, boiled peas to it, some salt and sauté. Now add some dried parsley, Italian seasoning and the pesto sauce. Stir for 2 mins on medium flame and then add the milk. Let the milk thicken the gravy and then add the boiled Fusilli to it. Stir a little and make sure the herbs and the spices mix well in the twists of the Fusilli. Serve hot and remember me while enjoying this delicious treat ;)