Fusili pesto with cherry tomatoes and parmesan cheese

Ingredients

Fusili pasta: - 250 grams
Cherry tomatoes - 8 to 10
Crushed back pepper corns - 2 to 3 tsp
Low fat cream
Salt

For Pesto sauce:

Dried basil leaves - 3 tsp
Pine nuts - 3 tsp
Parmesan cheese - 1/2 cup
Garlic - 5 cloves

Extra Virgin Olive oil.


Method:

Grind all the ingredients under 'Pesto Sauce' to a smooth consistency. Roughly chop cherry tomatoes.
Take Fusili pasta. Boil water and this to it. Close the lid for a good 20 minutes and drain the water.

Take a tawa. Add olive oil. Toss in the crushed pepper corns, tomatoes and saute for a minute. Add the pesto sauce, steamed pasta. Toss gently.

This can be had with home made tomato onion basil dip.