For fusilli pasta: boil the fusilli pasta according to packet instructions. strain in a colander & keep aside.

In a deep pan/wok heat olive oil. add the butter & garlic. saute forfew minutes. add flour & saute until light golden. gradually add the milk on low heat & cook until sauce thickens.

Add salt, pepper, mixed herbs seasoning, fresh cream, tomato sauce, sugar & simmer on low heat. add the boiled fusiili pasta & give a nice gentle toss. cook on medium heat for 5-6 minutes or until done. add grated cheese &stir well.

For pesto bread : : In a large bowl, stir the warm water, yeast
& sugar together. Set aside for about 10 minutes, the mixture will become creamy. To the yeast mixture, add the oil, salt and 2 cups ofthe flour.

Stir in the remaining flour, 1/2 cups at a time, until the dough has pulled away from the sides ofthe bowl Turn outthe dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, turn to coat. Cover with a samp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough to about 1/4 inch thick and spread the pesto mixture.
Roll up the dough as tightly as possible and cut in half. You can place them crease side down in a prepared bread pan, or cut one ofthe logs up into spiral rolls. place them on a parchment sheet lined cookie sheet. Cover with a samp cloth and let rise until doubled in volume, about 40 minutes.