Ingredients

• 7-8 - Tomatoes, pureed
• 3-4 - Green chillies
• 3-4 - Red dried chillies
• 1/2 cup - Fresh basil leaves/ 1 tsp dried basil leaves
• 5-6 - Walnuts
• 7-8 - Cloves of garlic, minced
• 1 cup - Spinach leaves, steamed and pureed
• 2 tbsp - Olive oil
• 2 tsp - Parmigianino Reggiano cheese, grated
• 1/2 cup - Rocket leaves (optional)
• 2 tsp - Salt
• 1 tsp - Black pepper
• 1 tsp - Oregano
• 1/2 cup - Cauliflower/ broccoli, grated
• 1/2 cup - Boiled green peas
• 1/2 cup - Capsicum, finely chopped
• 200 g - Whole wheat spaghetti noodles, cooked according to packet instructions

How to Make Spaghetti in Tomato Chilli Pesto

• Grind walnuts in a grinder and keep aside.
• Mix green chillies, red dried chillies, basil leaves, rocket leaves together in a blender and keep aside.
• Heat 2 tbsp olive oil in a pan, fry garlic, add pureed tomatoes, spinach and saute for a minute.
• Add blended paste, ground walnuts with salt and cook covered for a minute.
• Combine all the vegetables and cook covered for 3-4 minutes.
• Add spices, mix and turn off the flame.
• Place the cooked spaghetti in a plate, pour the sauce over.
• Sprinkle the grated parmigiano reggiano cheese and enjoy it hot.
• Recipe courtesy: UK Rasoi