Boiled dried spaghetti for 8-10 minutes until become al dente cooked.
Simmered green curry paste with cooking cream. When the paste is well cooked add pesto sauce, milk, water, Thai eggplant, and sliced red chilli. Keep simmering till the vegetables is cooked.
Add spaghetti to the sauce. Toss well immediately and remove from heat.
Served the pasta with the decoration of pomegranate and basil.
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