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Cilantro-Pea-Pista Pasta


By BON APPETIT (Visit website)



Partly inspired by Forever summers with Nigella, this pasta was literally Go Green ! The Pesto Sauce saw a combination of boiled peas with cilantro, pistachios and garlic. Don't remember what type of pasta Nigella used, i had shell shaped pasta that blended perfectly fine with the sauce. I made a few alterations to her recipe in terms of availability of the ingredients and this easy to cook dish had my daughter asking for more !




Here's How:-

Shell shaped Pasta - 250 gm (u can use any other type)Fresh peas - 2 cupsCilantro leaves- a small bunchPistachios - 1/2 cupGarlic Cloves - 3 to 4Grated Cheese (parmesan preferably)  - 1/2 cup - to tasteOlive Oil - 3 to 4 tbspSalt- to tastePepper - to taste
Method:-

Set aside a cup of peas and boil the remaining peas for a few minutes till it becomes tender. Pulse it  together with the cilantro leaves  pista, garlic & cheese using little water.Add salt & pepper as well as the olive oil to blend them and set aside.


The Pesto Sauce:-


Cook Pasta as per instructions on the pack and add peas to the water just before it is done. Let it simmer for a while. Save a cup of the pasta water before draining the cooked pasta/peas. The starchy water is perfect for blending the cooked pasta with the sauce.


Now toss the pasta-pea mix with adequate pesto sauce. Add the pasta water if it becomes too dry.Toss everything well before adding parmesan cheese.
Serve Hot !


I served the Pasta with a Spinach-Egg Sidedish




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