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Coriander, ginger and basil pesto pasta with toasted cashews and peanuts

22 Sep

Coriander, ginger and basil pesto pasta with toasted cashews and peanuts coriander, ginger and basil pesto pasta with toasted cashews and peanuts

My new husband grabbed my hand and gently led me out of the Bangkok shopping centre food court whilst I whimpered. I felt like a four-year old. But my hands were printed with Henna and every salesperson, tour guide or hotel staff would stop me to ask, sweetly , ‘honey moon?’

utterly frustrated and despairingly famished, I was just too worn out to talk. Or rather, complain. We were on honeymoon and spent the day sight-seeing, talking excitedly and traveling fair distances and had eventually landed up in a shopping centre where the shoes were the stuff of my dreams; very affordable, stylish and I gasped when I saw how small they were! I’m of course petite and wear size 3 shoes. I was delighted. Could it get any better? The morning had passed hearing traders haggle whilst I bobbed up and down a teeny boat on the floating market. I was inside that Jacobs advert. I’d inhaled the sweet smells from mounds of saffron and stopped on the water to buy an oversized straw hat. And now, look…small shoes!
So time elapsed and once the thrills had lulled, our tummies shouted in plight. The problem was that we couldn’t find any vegetarian food. The so-called-veggie dishes had oyster sauce in them or a fishy stock. I’d been served some in a noodle bar and the taste sent me out of the shopping centre.

So we were on the restless main road; sky train rumbling above us, cars honking past us and traders yelling at us. It was hot, dusty and it was all just too much. What we in awe of just hours ago, was now simply draining. Husband rang the hotel and they directed us to a restaurant they advised would actually serve proper veggie food.

It looked alright when we got there, but frankly I didn’t care anymore. My plate arrived and it was green. The noodles I mean, not the plate itself. I didn’t expect that; I was expecting coconut cream. It smelt like coriander and I almost wept. I told my husband about the time when my dad made mashed potatoes for my cousin, my brother and I when we were kids and he put coriander in it and we all gagged. My cousin held his breath and downed it because my dad bribed him with a giant bar of bounty. I looked down and my noodles and just wanted a bowl of tomato pasta. ‘Just eat it sweetheart, it is vegetarian and you haven’t eaten anything’.

I’d never tasted anything like it, it was like an Asian chutney on noodles. Garlicky heat and coriander with Thai sweet basil totally lifted me and the aroma of sesame oil, it was phenomenal. So simple, so fresh, moist and quite powerful. I asked for another portion as a take-away and I resolved to come home and make my own version.

I love this recipe because all of the fresh flavours that come through really decisively. They don’t over power each other and you can taste them all. I’ve used fresh basil and ginger along with coriander and the juices are those you get carried away by. This is perfect as a mid-week meal because it is easy to do. Please do use sesame oil, this dish wouldn’t taste the same without the perfume of nutty sesame seeds. I’ve also added toasted cashews and peanuts on top which for me, compete the Asian feel on this pasta. Don’t ruin it by adding cheese, you really don’t need it.

Ingredients to serve four

4 tbsp finely chopped coriander
4 cloves of garlic , minced
2 tbsp sesame oil
1 tbsp minced ginger
Salt to taste (I added 1tsp)
2 tsp fresh lime juice
4 tbsp finely chopped basil
500g fresh pasta

3 handfuls of cashew nuts and one handful of peanuts (shelled)

Method

1. Sauté the garlic and ginger in a splash of oil in a pan for 2-3 minutes and stir intermittently to avoid sticking.
2. In a grinder, combine the coriander, basil, sesame oil, garlic and ginger, salt and lime juice and blitz it until it’s a smooth pesto.
3. Put the pasta on the boil and cook it per the packet instructions. Meanwhile, in a hot, non stick pan toast the nuts until they are golden brown
4. Once the pasta is drained, stir the pesto through it and top it with the nuts. We’ve warm. It’s best that way.

Cooking with Herbs
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