Creamy Green Chutney Protein Pasta (Hari Chutney Pasta)
Protein rotini tossed with a thick, dry green chutney pesto made from cilantro, mint, roasted peanuts, garlic, and green chili. A high-protein Indian-fusion pasta ready in 20 minutes.
Equipment
- Blender or food processor
- Large pot
- Colander
- Dry skillet
Ingredients
For the green chutney pesto
- 1 cup fresh cilantro packed, stems included
- 1/2 cup fresh mint leaves
- 1/2 cup roasted peanuts plain, unsalted
- 3 cloves garlic
- 1 green chili up to 2, adjust to heat preference
- 2 tablespoons lemon juice plus more to taste
- 2 tablespoons olive oil
- salt to taste
For the pasta
- 200 g protein rotini about 7 oz; chickpea or lentil
- salt for pasta water
- 1 teaspoon olive oil for tossing after draining
Optional add-ins
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber sliced
Instructions
Make the pesto
- If using raw peanuts, toast in a dry skillet over medium heat for 4 minutes until fragrant. Let cool 2 minutes.
- Add cilantro, mint, peanuts, garlic, green chili, lemon juice, and a pinch of salt to a blender or food processor.
- Pulse until coarsely broken down. Add olive oil and blend to a thick, slightly textured paste. Taste and adjust salt and lemon.
Cook the rotini
- Bring a large pot of salted water to a boil. Cook protein rotini 1 minute less than the package time for al dente.
- Before draining, reserve 1/4 cup pasta water.
- Drain pasta and immediately toss with 1 teaspoon olive oil to prevent sticking.
Toss and serve
- In a large bowl, combine hot rotini and green chutney pesto. Toss well.
- If the pesto is too thick to coat evenly, add reserved pasta water one tablespoon at a time until each spiral is coated.
- Add cherry tomatoes and cucumber if using. Toss once more.
- Taste for salt. Serve immediately, or cool and pack for lunch.
Notes
A slightly coarse pesto works better here than a completely smooth one. Stop blending when the peanuts are in small pieces.
The pesto keeps in an airtight jar in the fridge for up to 3 days. Press cling film directly onto the surface to prevent browning.
For kids, use one green chili or skip it. Add a pinch of cumin powder for warmth without heat.
Store tossed pasta in an airtight container in the refrigerator for up to 2 days. Add lemon and a drizzle of oil before eating if it looks dry.
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