Pasta with Coriander Mint and Cashew nut Pesto
Sun, Sand and Sea
For the past couple of days I’ve been spending some relaxing and fun time with my family at Watamu. Watamu is a small coastal town just outside Malindi. We’re here to celebrate my aunt’s(foi, bua) 90th birthday which is today. Yes, you read right, 90th. I decided to treat all my 3 aunts to a foot and arm massage at the spa run by Medina Palms. As I was filling in the form of questionnaires for her, when I came to the part of if she’s taking any medication, she says very sadly ‘ yes, the doctor has prescribed Vitamins and Iron pills. Write that down”. So I go but that’s good for health and they only ask if you’ve got health issues. Basically, at 90 she’s healthy, walking without a stick and has all her natural teeth intact. I seriously hope I have her genes. It’s after a very long time I’m spending some rest and relaxation holiday with my family. All of them couldn’t make it, but we’re 13 of us, the youngest is 30 and the oldest is 90.
Beaches in Kenya are so clean, whitish sand and blue seas. We’re all catching up on news, gossip and coming events. Daily walks on the beach, swimming, eating and drinking and some more drinking! We have lots of small traders selling souvenirs, clothes, trinkets etc on the beach. One of traders is selling turtles which are entirely made of driftwood, discarded rubber slippers and nails. They look so cute. They are also selling small sharks and crocodiles but I found the turtles look the best. How innovative!
The #134th theme for FoodieMonday/Bloghop group was #Pasta Sauce, which had to be something different and not the normal tomato and white sauce. This theme was chosen by me. Last week was very very hot and enjoying any hot spicy food was out of the question. Hubby and I were craving for a plate of pasta so I decided to make pesto sauce. This pesto is different from the the classic one. I used what is readily available in Mombasa. I’ve used fresh coriander, mint, cashew nuts and garlic. Warm pasta with pesto is a filling and satisfying meal.
Check out the recipe for this simple and yet delicious pasta with coriander, mint and cashew nut pesto.
|Watamu, Kenya … Indian Ocean
|Very innovative. Turtles made using drift wood and olde rubber slippers.
PASTA WITH CORIANDER MINT AND CASHEW NUT PESTO
For the pasta:
3 cups boiled pasta
1½ (about 250g) cups mushroom chunks
½ cup cooked sweet corn
1 tsp garlic paste
2 tbsp olive oil
½ – ¾ tsp salt
for the pesto:
1 cup cashew nuts
½ cup chopped fresh coriander
½ cup fresh chopped mint
3-4 cloves of garlic
¼ – ⅓ cup olive oil
1-2 green chilis
½ tsp salt or to your taste
½ tsp coarse pepper powder
some parmesan cheese
Preparation of the pasta:
- Heat oil in a wide pan over medium heat.
- Add garlic paste and saute it for a few seconds.
- Add the mushrooms and stir fry till they are just done and not overcooked.
- Add corn, pasta and salt.
- Mix well and take the pan off the heat.
To prepare the pesto:
- Roast the cashew nuts lightly in a wide pan till they become light pink in color.
- Chop the cashew nuts into chunks.
- Add the nuts, mint, coriander, chilli, garlic, salt and oil into a food processor.
- Process the ingredients to a coarse paste.
- Remove from the food processor into a container.
- Add pepper and mix well.
To serve pasta:
- Add pesto according to how much you want to the pasta.
- Mix well.
- Sprinkle some parmesan cheese over it and serve.
- Add more olive oil to the pesto if it appears dry.
- Add garlic and chilis according to your taste.
- I usually boil pasta according to the instructions on the packet. I add a bit of olive oil after they are done so that they do not stick to each other.
- Add vegetables of your choice to the pasta.
- Use leftover pesto for sandwiches or add to your salad.
You may want to check out the following pasta sauces:
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