Chilli-pesto pasta

Healthy Food Guide (Australia) - - FRONT PAGE -

Chilli–pesto pasta

Serves 4 Cost per serve $3.60 Time to make 25 min dairy free vege­tar­ian di­a­betes friendly 250g spaghetti 1 bunch broc­col­ini, trimmed, cut into short lengths 1–2 long red chillies,

roughly chopped ¹⁄³ cup roasted cashews 1 gar­lic clove 1 bunch co­rian­der,

roughly chopped Zest and juice of 1 le­mon 2 large toma­toes, chopped 60g baby rocket 1 Bring a large saucepan of wa­ter to the boil. Add pasta and cook ac­cord­ing to packet in­struc­tions, or un­til al dente. Add the broc­col­ini to pan for last 2 min­utes of cook­ing time to blanch. Drain pasta and broc­col­ini, then re­turn to pan and cover to keep warm. 2 Mean­while, com­bine chillies, cashews, gar­lic and half of the chopped co­rian­der in a deep bowl. Add the le­mon juice and le­mon zest to the bowl. Blend the mix­ture with a stick blender (or in a small pro­ces­sor), adding up to 2–3 ta­ble­spoons of wa­ter to thin the pesto if nec­es­sary. 3 Place pasta and broc­col­ini in a large bowl with chilli–pesto and chopped toma­toes; toss to coat. 4 Di­vide pasta among 4 serv­ing bowls. Scat­ter with rocket and re­main­ing co­rian­der, and serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.