Mayavaram Pesto Pasta

This hardly two lines recipes is being published as a new post by popular demand…ahem..

  1. Boil the pasta in salted water for 10-15 mins according to pack instructions. If you are like me , the quantity of pasta you use will be 1.5 times the actual amount required because 1/3 rd of it will go into your stomach in the name of tasting ( or just because you are bored to stand near the stove)
  2. Strain and keep it safe
  3. Take one big bunch of coriander, wash it . I removed the super thick stems but kept the soft ones and of course the leaves ๐Ÿ˜€
  4. Take one green chilli and 2-3 garlic cloves and dry roast in a pan, keep aside.
  5. Take a handful of walnut or almond or a mix of both ..lightly dry roast.
  6. Now grind coriander leaves+walnuts+salt+garlic+chilli,then slowly add 2-3 ย tbsp of extra virgin olive oil and run the mixie in pulse mode.
  7. Now mix this paste with cooked pasta and top it with store brought italian herbs.
  8. I don’t add cheese as B does not like it.Still it tastes great.
  9. You can fry some veggies like capsicum, zuchhini , broccoli in olive oil and add it to this pasta .
  10. And that is how we brought Italy to Mayavaram..

Nanri… Vanakkam…


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