Pasta Al Pesto ( Vegan version with Curry leaves )
I picked up the regular pesto recipe, gave it a very indian twist with curry leaves, roasted red chilis , urad dal, asafoetida and canola oil and ended up with this winner. Yeah, this is a taste recipe with a very tangible South Indian flavour.
Read on for the recipe -
Preparation Time - 15 mins
- 1 cup pasta ( I used a mix of different shapes )
- handful of curry leaves
- 2 dry red chili ( I used Byadgi variety that has mild heat)
- 3 garlic cloves
- 1 tsp urad dal
- 1 tbsp charoli seeds
- salt to taste
- 1 tsp oil
- 1 tsp lime juice
- pinch of asfoetida
Keep checking on your pasta . Once it gets to the al-dente stage, remove from flame and drain off the pasta water while saving about 1/2 cup of it for thinning the sauce.
Take the pasta in a pasta bowl or wide dish, add the pesto, 2-3 tsp of the past water and the lime juice.
Toss everything together.
For more such vegan pasta recipes click here, here, here,, here and here.