Baked Radiatore With Pesto Bechamel
|Basil leaves||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Bechamel sauce||1⁄2 Cup (8 tbs)|
|Radiatore||6 Ounce, cooked, drained|
|Grated parmesan cheese||2 Tablespoon|
|Pignolias||8 Teaspoon (Pine Nuts, 2 Tablespoons Plus 2 Teaspoons)|
|Dried bread crumbs||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
1. Preheat oven to 365°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In food processor, puree basil and garlic until coarsely chopped. Add Bechamel Sauce, scraping sides of work bowl; process until blended. Scrape into medium bowl; stir in pasta, 1 tablespoon of the Parmesan cheese and the pignolias.
3. Sprinkle prepared pan with 2 teaspoons of the bread crumbs. Scrape pasta into pan; sprinkle evenly with the remaining bread crumbs and Parmesan cheese.
4. Bake 15 minutes, then place under broiler to lightly brown.