Creamy Rotini with Fresh Oregano Pesto

• 250gm Dry Rotini Pasta
• 3 tablespoon extra virgin olive oil
• 2 tablespoon Salt

For Pesto

• Bunch of Fresh Oregano
• 4-5 Large garlic cloves
• 5-6 walnuts
• Crushed black paper

For White sauce:

• 1 1/2 tablespoon wheat floor
• 1 tablespoon butter
• 1/4 teaspoon Salt
• 100ml Milk

Pasta

• 1/2 Red Paper chopped
• 1/ 2 Yellow Paper chopped
• 1 small Zucchini chopped
• Sun dried tomatoes chopped finely
• Chili flakes

1. Put Oregano leaves, garlic cloves, Walnuts and  salt in mortar. Gradually add olive oil and Pound into fine paste. Add crushed black paper.
2. Take wheat floor in small non stick pan and roast it at medium heat for 2-3 min. Do not overheat because we don’t want the color to change. Add butter and mix well and add salt. Add milk and keep mixing with whisk, add shredded cheese and keep mixing with whisk and turn off the heat. Mixture will thicken slowly. Add crushed black paper.
3. Bring a large saucepan of salted water to boil. Add Rotini pasta and cook for 12-15 min. Drain in colander.
4.  Take olive oil in large pan, add papers and zucchini and grill for about 5 minutes tossing continuously, add chopped sun dries tomatoes. Add Oregano pesto, salt and mix well. Add White Sauce and Cooked pasta. Mix well and sprinkle with chili flakes and serve hot.