Coriander/ Cilantro pesto pasta

Hey peeps, am back in the game after a month long hiatus doing one of those things I love doing – TRAVELING! Yeah, been on the go once again – this time a small trip to see my family back in India. We had a staycation in a lovely homestay in Kotagiri and honestly, being with family is awesome and being on a staycation with family is something that can’t be matched on the level of happiness :). It was pure unadulterated few days of fun with ofcourse, a lot of binge eating (I am never too thrilled when I think about this post mortem). We also did a vaca to Singapore where we met D’s cousins and spent some solid time with them. It was another relaxed vacation. Just wish the weather had been kinder on us!

Anywho, about this post – I was watching my favorite show on Food Network (which is my favorite channel on TV as well :)) – The Kitchen. One of the hosts (Marcela) prepared a coriander pesto chicken pasta salad and I knew I had to try it out. She had kept it really simple on the veggies/ protein – used cherry tomatoes, shallots, chicken. Me being me, had to try and elevate (I would like to think I elevated the dish) by adding a lot of veggies in that thereby achieving the one thing I always love to achieve – ZEN state for body, mind & soul. Happiness throughout since I have done the right thing for all these states of me :). This recipe is an absolute must try – Adya (who is 15 months old now), D & my mil liked the taste. Something that doesn’t happen too often.

Coriander pesto pasta
Prep Time
15 mins
Cook Time
20 mins
Passive Time
3 hrs
Course: Main Course
Cuisine: Italian
Servings: 6 persons
  • 3 cup whole wheat pasta/ regular pasta I used whole wheat fusilli
For the coriander pesto
  • 3/4 cup coriander leaves
  • 2 tbsp Parmesan cheese
  • 1 pod garlic
  • 1/8 cup olive oil
  • 1 tsp lemon juice
  • 5-6 nos walnuts/ pine nuts
For the veggies
  • 3 cups white whole wheat pasta/ regular pasta I used whole wheat fusilli
  • 3 cups mixed vegetables
  • 2 nos medium sized onions cut into long strips
  • 3 pods garlic
  • 3 nos green chillies
  • 2 tsp garlic & herb seasoning oregano/ any dried italian seasoning would just do fine.
  1. Cook the pasta as per package instructions.
  2. For the pesto, grind all the ingredients mentioned under the pesto section to a smooth paste. Taste & add more of any of the ingredients in the section as required for your taste. Set the pesto aside.
  3. In parallel, heat a pan with some oil. Add & saute green chili, garlic & onion.
  4. Now add all the vegetables (I used a mix of capsicum, carrots, broccoli, peas & corn which I had diced to bite size pieces).
  5. Add salt, the garlic & herb seasoning and a bit of water and let the vegetables cook by closing the pan with a lid.
  6. Once the veggies have softened, turn off the heat and add the pasta & coriander pesto.
  7. Mix everything well & adjust salt as per your taste. It's ideal if you let the mixture sit in the refrigerator for while so that all the flavours will be well combined.
  8. Let the mixture sit out for a while before you serve. I usually end up heating mine in the microwave for a bit since I like this pasta warm :).

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