• Nupur Bhattacharya

Mint Coriander Pesto Pasta with Chicken Keema/Indian style pesto pasta recipe/Mint Coriander pasta


In the mood for some Indian-Italian Food Fusion?! How about we coat pasta and keema with a pesto made of mint, coriander, green chillies, and lime. Taste of classic kebab chutney in pasta! Why not??! This is probably the best pasta I have made! I hope you like it too!


Ingredients 

Yield: 3 servings


Pasta...500g

Chicken (minced)...500g

Coriander leaves...50g or 1 cup

Mint leaves...20g or 1/2 cup

Garlic (chopped)...1 tbsp

Fresh lime juice...1.5 tbsp.

Green chillies...3-4 or to taste

Roasted mixed nuts...1/2 cup or 70g

Extra virgin olive oil...1/4 cup or 4 tbsp or 60ml

Water for boiling pasta...4 liters

Water to add to the pasta water...1 tbsp.

Powdered black pepper...1/2 tsp.

Salt...to taste


Method
  • To a grinder jar add mint leaves, coriander leaves, fresh lime juice, roasted nuts, green chilies, 2 tablespoons extra virgin olive oil, powder black pepper and salt to taste

  • Grind this to a coarse paste

  • This pesto is so flavorful it can be eaten in sandwiches, as a dip with chips, and pizzas. It keeps well in the refrigerator for one week or for longer in the freezer

  • Set a pan on medium heat and add the remaining extra-virgin olive oil

  • Add chopped garlic and stir fry for 30 seconds

  • Add in the minced chicken and 1 tablespoon of the pesto

  • Mix the pesto with the chicken and stir fry the chicken till it cooks through. This should take 5 to 7 minutes

  • Boil the pasta till it’s 90% done according to the manufacturers instructions and add it immediately into the chicken

  • Turn off the heat and mix in the pesto

  • Done!



Hope you enjoyed this recipe! Let me know!



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