CORIANDER CASHEW PESTO PASTA WITH VEGGIES
coriander cashew pesto pasta with veggie is an easy and tasty lunch or dinner recipe.
Servings: 2
Ingredients
pesto sauce-
- Sun dried tomato-about 12
- Cashews- ⅓ cup
- Garlic cloves -2
- Coriander leaves -1 cup packed
- Basil leaves-¼ cup
- Olive oil - 1 tbsp
- Black pepper, crushed - ½ tsp
- Salt to taste
for the pasta & veggies -
- Cooked pasta - 3 cups
- Sliced Onion -¼ cup
- Broccoli florets -1 cup
- Green peas - ¼ cup
- Cherry tomato -½ cup
- Garlic cloves -2
- Olive oil- 2tbsp
- Red chili flakes -½ tsp or to taste
- Italian seasoning-½ tsp
- Salt to taste
Instructions
making the pesto sauce-
- In a blender add the garlic, sun dries tomato, basil, coriander leaves, cashew, salt and pepper in a mixer. Grind it coarsely.
- Add the oil and pulse few more times.
- you can also add little water for easy grinding.
making the pasta & veggies-
- Cook the pasta accordingly to the package directions and set a side.
- To saute the veggies heat olive oil in a pan. To this add the garlic cloves. Saute the garlic for 30 seconds.At this point you can remove the sauteed garlic and add this in the pesto sauce. I generally do it, because I don't prefer the raw smell of garlic in the pesto. if not you can skip this step.
- Now add the onion, and saute for a minute. Add the broccoli florets and greens peas. Cook for five minutes.
- Add the red chilly flakes, Italian seasoning, black pepper and salt. Mix well.
- Add the cherry tomato, sauce just for two minutes and turn off the heat.
- Now add the pesto sauce and coat the veggies.
- Add the cooked pasta and mix with pesto and veggies. Check for seasoning and adjust. Enjoy this pesto pasta with lunch or dinner.