In the mood for some Indian-Italian Food Fusion?! This Mint Coriander Pesto Pasta is one of my favorites!
Indian Style Mint Coriander Pesto Pasta with Chicken Keema
Description
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
Instructions
- 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
- 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
Video
Notes
- 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.
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