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!
Yield: 3 servings
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.
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
Hope you enjoyed this recipe! Let me know!
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