Creamy Chili Padi Pesto Pasta
Ingredients for pasta
600g cooked spaghetti
Ingredients for pesto
2 cups fresh basil
1 cup olive oil
2 tbsp MARIGOLD Evaporated Creamer
4 tbsp parmesan cheese, grated
3 cloves garlic
1 tbsp sunflower seeds, toasted
24 cashew nuts, toasted
½ tbsp freshly squeezed lemon juice
1 piece green chili padi
Salt and black pepper to taste
Mix basil, 20 cashew nuts, ½ tbsp sunflower seeds, garlic, chili padi, lemon juice, salt, black pepper, parmesan cheese, and olive oil using a food processor until combined.
Add MARIGOLD Evaporated Creamer and continue blending until fully combined and creamy.
Cook the pesto in a pan for 3 minutes while stirring continuously.
Taste and adjust seasonings to suit. Add more lemon juice for acidity/brightness, parmesan and salt according to taste.
Add in the remaining 4 cashew nuts (crushed) and ½ tbsp sunflower seeds.
Cook pasta in a saucepan of boiling, salted water, following packet directions for al dente effect.
Drain pasta and mix into pesto sauce. Ready to serve.
Place unpeeled garlic into a microwave-proof container and heat for 10-15 minutes. Take it out and give it a shake. The skin of the garlic will come off easily.