Serves: 4
This is probably my new favourite Pasta dish. I tried out Martha Stewart’s recipe and fell in love with it. This dish is absolutely simple to make- boil your pasta al dente and make the paste in a food processor and add the two. I’ve made the pesto with peanuts and cilantro. I’ll try making it with almonds and mint next time. The dish is full of flavours attributable to the fresh cilantro and has a lovely texture thanks to the peanuts. Tired of the usual Pasta in red sauce and white sauce? This is the dish to try!
INGREDIENTS:
1.2 bunches of cilantro or coriander leaves, chopped
2.1 tsp garlic paste
3.1 tsp ginger paste
4.3 tbsp olive oil
5.½ tsp red chili flakes
6.2 tbsp lime juice
7.75 g roasted peanuts
8.2 tbsp soya sauce
9.300 g pasta (I used Penne but you this goes really well with Spaghetti)
METHOD:
1.Cook the pasta al dente, as per instructions in the packet.
2.In a food processor, add the cilantro, peanuts, ginger-garlic paste, red chili flakes, lime juice and soya sauce and 2 tbsp olive oil until you get a thick paste.
3.In a large bowl, mix the pasta with the pesto mixture. Toss the pasta with the remaining olive oil.
4.Garnish with chopped peanuts and cilantro and serve.
TIPS: A tip I came across while making the dish which I found extremely helpful is that you should cook the Pasta immediately before serving so it still remains hot. So, you can make the pesto beforehand, but cook the pasta and mix everything together right before serving.
Recipe by: Sukanya Saha