Ingredients
Serves 2
160 to 180 gms spaghetti
1 cup of tightly packed fresh cilantro + fistful of additional leaves (coriander leaves)
1 to 1 ½ tsp. ginger garlic paste
2 to 3 hot green chilies
¼ tsp. of cumin
1 tsp. sugar (optional)
Salt to taste
Lemon juice as needed
2 tbsps. Sesame oil + olive oil
¼ cup of peanuts (can reduce 1 tbsp.)
Method
1. Dry roast peanuts till they turn slightly golden. Set aside to cool and remove the skin.
2. Cook spaghetti to al dente by following the instructions on the pack. Drain, rinse, drain thoroughly and set aside
3. Meanwhile pulse peanuts coarsely and set aside ¼ of this.
4. Add cilantro, ginger garlic paste, cumin, green chilies to the same jar. Pulse till a coarse paste forms. Your pesto is ready
5. In a large bowl, add oil, pesto and lemon juice
6. Add your spaghetti and toss well.
Garnish with cilantro and peanuts that were set aside
Serve with soup or salad or as it is.
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