Spaghetti in creamy pesto sauce

Sundays are made for indulgences, and this spaghetti in creamy pesto sauce gives the maximum impact for very little work. The chicken sausages are to satiate the hubby, and the stir fried veggies makes me believe I am serving a balanced meal.

For Pesto sauce:

1/2 cup basil

2 tbsp melon seeds

2 tbsp olive oil

4 pods garlic

Salt and paprika to taste 

For white sauce:

2 cups milk

2 tbsp cornflour

3 tbsp grated cheese

Salt to taste

200 gms pasta


Method:
Cook the pasta according to the instructions on the packet, drain, and reserve some water.
Make the pesto sauce by blending all the ingredients listed under it till you get the desired consistency.
Bring 2 cups milk to boil.Make a paste with 2 tbsp cornflour, mix with the boiling milk, lower the flame and let it bubble.
Add the entire quantity of pesto sauce, 2-3 tbsp grated cheese. Mix well. Adjust for salt, if required. If the sauce is too thick, add a bit of the reserved pasta water to it.
Pour the sauce over the cooked spaghetti, and mix well.
You can sprinkle a bit of Parmesan cheese over the pasta- I didn't.

For the stir fried vegetables, heat some butter, add the vegetables, and fry on a medium- high flame by stirring consistency. When the corn starts browning, add salt and paprika powder to taste and mix well, before serving.