Chilli Pesto and Peanut Pasta

This pasta is yummy, with a distinct peanut flavor, and the faint heat of the chillies. If you love peanuts, you’ll love this.
By Preethi Vemu

Chilli Pesto and Peanut Pasta

Peanut Hummus is something I thought up, very similar to the peanut chutney we Telugus pair with Idlis, our breakfast staple. So keeping the peanuts as a base, I worked around the other ingredients to make it non-South-Indian, yet keep it Indian. I roasted a handful of peanuts, and ground them to a thick paste with some garlic cloves and salt.

Chilli Pesto and Peanut Pasta
 
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Cook Time
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This pasta is yummy, with a distinct peanut flavor, and the faint heat of the chillies. If you love peanuts, you'll love this.
Author:
Recipe Type: Main
Serves: 1
Ingredients
  • Peanut Hummus - ¼ C [Preparation below]
  • Red chilli paste - 1 Tbsp [Depending on how hot this is!]
  • Mustard paste - 1 Tbsp
  • Olive oil - 1 Tbsp
  • Garlic cloves - 4-6, finely diced
  • Dried Oregano - ½ Tsp
  • Paneer (Cottage Cheese) - ¼ C [Optional]
  • Salt - To taste
  • Pasta – 1 C [I used 4 whole wheat vermicelli nests]
Instructions
  1. Peanut Hummus – Roast a handful peanuts. Let it cool and remove the skin off the peanuts. Grind them with the garlic cloves in a mixer-grinder with some water. Add salt to taste, and refrigerate it.
  2. Cook the pasta according to the instructions on the box.
  3. Heat oil in a pan, and sauté the garlic cloves. Sprinkle the dried oregano on this.
  4. Add the peanut hummus, mustard and red chilli pastes and sauté them all together.
  5. If this resembles a thick paste, add some boiling water to get this to a sauce-like consistency.
  6. Add salt to taste, and gently mix the cooked pasta to this.
  7. Sprinkle the crumbled cottage cheese on this, if using.
  8. Serve hot.
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