Wednesday, November 13, 2013

Spaghetti - tossed in Cilantro Almonds Pesto

This is an easy peasy recipe for a quick one pot meal kinda days :)

Number of servings - 4
Spaghetti - 1 pack
Mixed Vegetables - 1 1/2 cups (I used colored peppers, carrots, broccoli)
Garlic - 4 minced
Crushed red peppers
Onion - 1
Tomato ketchup - a squeeze

To Paste:
Cilantro - 1/4 of a bunch
Almonds - 5 -6
Pepper - 1/2 spoon
Olive oil

  • Cook the spaghetti as per instructions and keep aside. I like to add salt and olive oil to the cooking spaghetti and give a nice cold wash after draining for it to be nice and separate.
  • In a wok add olive oil, add the onions, minced garlic, crushed red peppers and saute
  • Add vegetables and slat and saute well. Add the paste, a squeeze of tomato ketchup and saute for a few minutes
  • Finally add the spaghetti and give it  a nice toss
Note - you can add more of the pesto if you like it a bit more saucy. I use this green chutney as a base for sandwich too... the pepper is really flavorful! 


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