Spicy Spelt Spaghetti with Lime Leaves and Sesame.

All in all, I was very happy with the outcome and hope you like it too!

The ginger-garlic-chilli paste is often a life saver - or at least a great time saver ;-) Its easy to make, and you can keep it refrigerated for up to 6 months - and it adds a dash (or more!) of flavour and zing to any dish in a moment - I use it in Indian curries, pasta, savoury muffins and any other dish which needs to made spicy. If you like it really hot, you can easily increase (approx double) the amount of red chillies you use for the paste. 





Ingredients for the paste





35 grams - dried whole red chillies, soaked in some water for 2-3 hrs and then washed twice

115 grams - ginger, peeled and chopped

115 grams - garlic, peeled and chopped

12- 14 tbsp - sunflower oil

1 1/2 - 2 tbsp - vinegar





Add everything in a mixer and grind into a fine paste. Transfer into a glass jar and refrigerate for up to 6 months

Ingredients





100 gram - spelt spaghetti

3-4 - kafir lime leaves

3/4 tbsp - homemade chilli, garlic and ginger paste (more or less)

1/4 cup - red and yellow peppers, cut into squares

1/4 cup - carrots, cut into medium size pieces

1 - onion, cut into medium size squares

1/4 tsp + 1 tbsp - olive oil

1 tbsp - lemon juice (more or less)

1 tbsp - coriander leaves

salt and pepper to taste

1 tbsp - sesame seeds to garnish

lemon slice to garnish









Method



Add the spaghetti to the boiling water with 2 lime leaves, carrots, 1/4 tsp olive oil and a pinch of salt.
Drain the water when the spaghetti is done and discard the lime leaves.
In an another non stick pan, add 1 tbsp of olive oil and the homemade chilli-garlic-ginger paste and saute on a medium heat for a couple of minutes. (be careful as it will splutter) 
Add the onions, peppers and lime leaves and cook until the onions are soft.
Add the spaghetti, salt, pepper powder and coriander leaves and mix well. Remove from the heat.
Sprinkle the lemon juice and mix well. 
Garnish with a lemon slice and sesame seeds and serve.






Enjoy!