Rigatoni With Pesto Creamy Sauce - cooking recipe

Ingredients

2 cups rigatoni pasta
1 tablespoon olive oil
1 teaspoon salt
For pesto sauce
1 cup tomatoes, finely chopped
1/2 cup walnuts
4 tablespoons olive oil
1/2 cup milk
1/2 cup fresh cream
2 garlic flakes, finely chopped
2 teaspoons dried chili pepper flakes
1/2 teaspoon oregano
1 teaspoon dry basil
1/2 teaspoon black pepper
For garnishing
2 tablespoons chopped parsley
4 tablespoons mozzarella cheese, grated
4 tablespoons tomatoes, finely chopped

Preparation

For the pesto sauce-------------.
Microwave oil on high for 2 minutes uncovered.
Add garlic.
Microwave on medium for 2 minutes uncovered.
Add tomatoes, chilli flakes, oregano, basil and black pepper.
Mix.
Microwave on high for 4 minutes covered.
Allow standing time of 2 minutes.
Cool the mixture.
Blend walnuts to a powder in a mixer.
Add the cooked tomato mxture.
Microwave the above mixture with cream, milk and salt for 4 minutes uncovered.
For pasta cooking-------------.
Microwave in a deep glass dish, water with 1 tbsp oil on high for 5 minutes uncovered.
Place wooden spoon in the glass dish while doing so.
Add Rigatoni.
Mix and microwave on high for 11 minutes uncovered.
Stir once in between.
Add salt.
Microwave for 2 more minutes.
Drain off excess water.
Shower pasta with cold water.
Drain again.
Keep aside.
To serve-------------.
Microwave pesto creamy sauce alongwith the cooked Rigatoni on medium-high for 4 minutes uncovered.
Serve hot garnished with grated cheese, chopped tomato, chopped cilantro accompanied by soup.