Cilantro pesto Chickpea Rotini Pasta

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Today I will post a recipe of chickpea rotini pasta that I got from Costco. To go with the chickpea pasta I thought I can make cilantro pesto. Below are the ingredients and method to do this pasta.




Ingredients
To make pasta

Water - 12 cups
Chickpea Rotini pasta - 12 oz or 2 cups(1 bag)
Salt - ½ tsp
Oil - 1 tsp

Ingredients to make Cilantro pesto

Cilantro - 1 big bunch
Garlic Cloves - 2
Almonds - 10-12
Pepitas - 2-3 tsp
Cheese - ½ cup
Salt - ½ tsp (adjust according to taste)
Lemon/Lime - ½
Green chilies  - 1 (adjust according to taste)
Pepper powder(Optional) - according to taste
Olive Oil - ⅓ cup


Method to make Cilantro pesto

1. Wash and cut the Cilantro along with the stem.
2. Add cut cilantro, garlic, green chilies, almond and pepitas in a food processor
or blender and 3.grind coarsely.
4. Add olive oil slowly and blend for a few seconds. Then add grated cheese
and blend again for a few more seconds.
5. Add salt and pepper powder to taste.
6. You can store it in an airtight container in the refrigerator and use
it within 3-4 days.
7. When storing, please add a thin layer of olive oil on top of the pesto.

Method to cook pasta

Heat 12 cups of water in a large saucepan.
Stir in salt and 2 cups of pasta
Gently boil uncovered 8-10 minutes stirring occasionally until pasta is tender.
Watch carefully to prevent boil over reduce heat if necessary.
Once the pasta is soft and cooked drain excess water, rinse then add oil and mix well.
Pasta is now ready , add the cilantro pesto and some more cheese and serve.





Notes



You can use Parmesan or mozzarella cheese for this recipe.
You can cook any pasta along with cilantro pesto sauce.
Also you can substitute olive oil with any flavorless oil.
While draining pasta, reserve some cooked water and once the pasta is cooled
down, you can add that water to prevent thick consistency.
You can use sweet corn, or any of your favorite veggies that could go
well in this sauce.

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