Chilli–pesto pasta
Please log in to save or rate. Serves: 4Time to make: 25 mins
Total cost: $14.40 / $3.60 per serve
(at time of publication)
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
Nutritional information (per serve)
Instructions
Step 1Bring 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.
Step 2Meanwhile, 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.
Step 3Place pasta and broccolini in a large bowl with chilli–pesto and chopped tomatoes; toss to coat.
Step 4Divide pasta among 4 serving bowls. Scatter with rocket and remaining coriander, and serve.
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