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coriander & peanut pesto with penne recipe

Written on Monday, October 17, 2016 | 5:53:00 PM



SERVES: 4 with pesto left over
PREPARATION: 10 minutes
COOKING: about 8 minutes

Ingredients : 
- 400 g (14 oz) vegan penne
- fine sea salt
- olive oil, for tossing
- 55 g (2 oz) coriander (cilantro) leaves, plus extra, chopped, to serve
- 125 g (4½ oz) unsalted peanuts, toasted, plus extra chopped, to serve
- 150 ml (5 fl oz) vegetable oil
- 1 garlic clove
- 1 green chilli, seeded, finely sliced, plus extra to serve (optional)
- juice of 2 limes
- sea salt flakes
- freshly ground black pepper

Preparation Method :
1) Cook the pasta in boiling salted water following the packet directions. Meanwhile, blitz the coriander leaves, peanuts, vegetable oil, garlic, chilli and lime juice to a smooth paste in a blender. Season to taste with salt and pepper, adding more lime juice if needed.

2) When the pasta is cooked, scoop out a little of the cooking water and set aside. Drain the pasta, then return it to the pan. Stir through 4 heaped tablespoons of the pesto to coat, adding a little of the reserved cooking water to loosen if needed. Serve into bowls and top with a spoonful more pesto. Sprinkle with the chopped coriander, peanuts and sliced chilli (if using).




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