"Everday Cooking"- Rotini with Basil-Walnut Pesto

In this years Sizzling hot and dry summer, the only plant that has really stood well in my garden is the ...BASIL!! And doing fairly OK is the Zucchini.No matter they make into my cooking often!!
Basil has a strong flavor and smell and so I cannot incorporate it in most Indian dishes.It doesn't go that well. It makes it into the Pizza's, Pastas, Pestos or Thai curries that I make etc.
Zucchini has a different story.It is a versatile Veggie...it will go in Curries, in Pakodas, in upma, in burger patties, in vegetable tikkis, in breads, cupcakes, pancakes...you name it..and we can add zucchini to that dish!!!
So here comes the recipe-Rotini Pasta with Basil-Walnut Pesto

Ingredients:
Basil- Walnut Pesto
1 cup fresh basil leaves
1/3 cup walnuts
1/3 cup grated Parmesan cheese
1/ cup Olive oil
1 clove garlic
1/2tsp Black ground Pepper
salt
 Few drops of lemon juice

Pasta-
3 cups Rotini pasta ( I used the tricolor garden Rotini)
1 cup Sliced zucchini
1/2 cup sliced mushrooms
1/2 cup broccoli florets
1tsp minced garlic
1/3 cup grated Parmesan cheese
2tbsp Extra virgin olive oil
1/2 tsp red chili flakes/ Powder
salt

Method:
1) Boil pasta as per package directions in Salt water. Drain well.
2)Grind together all the ingredients for the Basil-Walnut pesto into smooth paste.
3) In 1 tbsp olive oil, saute the veggies and the garlic.
4) Toss in the boiled pasta and the basil-walnut pesto
5) Drizzle the olive oil, red chili powder salt (if necessary)
6) Just before serving ,sprinkle with the grated Parmesan cheese.

  Enjoy the Rotini Pasta with Basil-Walnut Pesto with your favorite bowl of hot soup!