Spaghettini with Asian Inspired Pesto

Spaghettini with Asian Inspired Pesto

this is a dish inspired by Ninitha's noodles in coriander cashew pesto recipe but with just a few more ingredients thrown in. as luck would have had it i ran out of basil leaves, so i improvised and made a few tweaks in the recipe. this is what it turned out like, and it was pretty good!

Nirmala Prem


  1. Spaghettini
  2. 1 Bunch Coriander Leaves
  3. 1/4 Cup Cashews
  4. 3 Tablespoons Olive Oil
  5. 4 pods garlic
  6. 1 ginger
  7. 1 Tablespoon soy dark
  8. 2 Tablespoons dark brown sugar
  9. 1 chilly green
  10. salt
  11. pepper
  12. 1 lemon , juice of
  13. 1 lemon , zest of


20 mins
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    Cook the spaghettini as per package instructions till al-dente (i used Barilla spaghettini No. 3, and the package cooking time was way too less for our tastes, so i just cooked it till i felt its done).

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    While the spaghettini is cooking, blend the rest of the ingredients (minus the olive oil, salt n pepper) to a thick paste like consistently.

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    Slowly add the olive oil through the top in a thin stream while blending, to get a smooth emulsion (you might need a bit more olive oil to get the consistency just right). check for seasoning and add salt n pepper as required. set aside.

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    Drain the spaghettini (reserve a bit of the cooking water) and toss with the pesto. add a little water if you feel its too dry, or not coating the noodles properly.

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    Serve immediately, with any protein of your choice (i served with grilled chicken tenderloin). enjoy!

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