Pesto Maggi

1 packet Maggi Noodles

1 packet Maggi Masala

1 Tbsp. Butter

3-4 cloves of Garlic, chopped

3 Tbsp. Pepperwicks Lemon Pistachio Pesto

75 ml Milk

Salt, to taste

For garnish:

• Parmesan Cheese, grated
• Basil Leaves

1. Bring water to a boil in a pot and cook the noodles until 90% done. Drain, coat with 1 tsp. oil and set aside. Do not discard the water.
2. In a pan, add in butter and garlic. Sauté for 30 seconds.
3. Add in Pepperwicks Lemon Pistachio Pesto, maggi masala, and milk. Bring to a boil and stir continuously.
4. Add in the boiled noodles and toss until the noodles are well coated. Check for final seasoning and adjust to taste.

Transfer the noodles into a serving dish, garnish with parmesan cheese, basil leaves and serve hot.

• If the sauce is too thick, add a dash of water to loosen it before adding in the noodles.
• You can use 50 ml cream instead of milk to make a richer/creamier maggi.
• Feel free to add in vegetables like mixed peppers, mushrooms, zucchini, and black olives to your maggi.