1 (8 ounce) package penne pasta
1 (16 ounce) jar pesto
1 cup nonfat dry milk
3 large onions
2 teaspoons Ground Cumin
1 1/4 teaspoons dried oregano
1 fat vegetable, cut into 1/4-th of inch cubes
8 ounces macaroni
Rinse and drain pasta.
In a large bowl, mix penne pasta, pesto, milk, onions, and 2 teaspoons Ground Cumin. Shape into 8 ounces balls; divide and fill balls with penne mixture. Refrigerate or freeze.
In a lightly greased medium saucepan over medium heat, brown croissant for 2 to 3 minutes or until golden brown.
Set pasta aside to warm. Put cubed pesto in blender and cook until paste firm, by using smaller glass. Set aside.
Heat cream in 350-degree F (175 degrees C) pot. Saute onions and celery in creams for 2 to 3 minutes, or until tender. Stir in turned gelatin while heating. Pour 1/3 cup into a medium bowl and puree it slowly.
Layer pasta balls in cream-soaked bowl; pour mushroom mixture over top. Spoon sauce over bowl and simmer over medium or low heat, removing bowl occasionally. Pour simmering soup over nuts. Simmer 5 to 6 minutes before serving.