By Rajlakshmi
June 20, 2026
There are many cuisines that make an amazing fusion if you put your mind to it. Similarities in a poppy seed paste from Bengal and a basil leave paste from Italy might just give birth to a dish like posto pesto pasta. While it sounds absolutely insane, the taste is worth all the mixes!
200g pasta of your choice 3 tbsp poppy seeds, soaked ¼ cup fresh basil leaves 2 garlic cloves 2 tbsp olive oil 2 tbsp grated parmesan cheese 8-10 cherry tomatoes Salt and pepper, to taste Pasta water, as needed
Boil the pasta of your choice in salted water. Reserve ¼ of pasta water and drain the rest.
In a mixer grinder, add the soaked and drained poppy seeds and basil leaves.
Add garlic cloves, parmesan cheese, olive oil, salt and pepper. Blend into a smooth paste.
Add pasta water if the mixture is too thick. Heat a pan on medium flame. Saute the cherry tomatoes for 3 mins.
Add cooked pasta to the pan. Toss it along with the softened cherry tomatoes. Stir in the posto pesto paste.
Coat pasta thoroughly. Add pasta water if needed. Garnish with more parmesan cheese and serve!