Cilantro Pesto Presto Pasta!

I was very reluctant to try out this combo, but I did give it a try and we liked it. We really liked it. Its a combination of Cilantro (instead of parsley/basil), cashewnuts(pine nuts traditionally) and to give it more zing, I added chopped Jalopenos (the ones you get in a jar, pickled ones). All you spice lovers, give it a try and you wont regret!

I havent been in the blogging world for a while, so I am not sure, if somebody has already tried this combo.

Well, since its not Aug 10th yet, I can send this for Mallugirl's Summer Express Cooking Event. Thanks Mallugirl for the event. I like this one!

Anyway, here goes the recipe.

Ingredients:

1 cup of pasta

1 handful of cilantro

1/4 cup cashews

4 fat cloves of garlic

Peas, Baby bella mushrooms and Bell pepper (any veggies of your choice)

10 pickled Jalopenos

6 tbsp olive oil

Salt to taste

Dried parsley and oregano to sprinkle

Method:

1. Cook pasta in water accordingly. Meanwhile prepare the pesto.


2. For the pesto: Grind cashews, garlic, and cilantro in a blender/mixie/food processor.


3. Heat the olive oil in a pan and saute the bell pepper,mushrooms and peas.


4. Add the ground mixture for the pesto and fry till it changes color a little bit.


5. Add salt and then the cooked pasta.


6. Add the dried herbs and the chopped jalopenos and mix it to coat. Thats it


7. Dont forget to turn off the stove.

You can add more olive oil if you think its too dry for you. Of course, I have not added any cheese and it is totally upto you. Grated parmesan might be good on this one.

The whole meal can be done in under 30 minutes from start to finish!