Thai-Inspired Pesto Pasta
- 1 ¾ cups cilantro leaves, divided
- ½ cup roasted peanuts, divided
- 2 cloves garlic
- ½ inch piece fresh ginger, grated
- 1-2 tablespoons lime juice,
- 2-3 Thai chili peppers, diced (or 1 Serrano pepper)
- 1 tablespoon tamari or soy sauce
- Freshly cracked black pepper
- 2 tablespoons olive oil
- ½ cup canned full-fat coconut milk
- 6 ounces fusilli pasta (or any pasta you like)
- 1 cup edamame (I use frozen, defrosted organic edamame)
- Handful of Thai basil leaves, sliced thinly (if you can’t find Thai basil, you can use regular basil)
- Red chili flakes
- Heat a large saucepan with water to cook fusilli pasta and cook according to package instructions. Drain pasta.
- Meanwhile, place the following ingredients in a food processor: 1 ½ cup cilantro leaves, ¼ cup roasted peanuts, garlic, ginger, lime juice, chili pepper, tamari or soy sauce and black pepper.
- Turn food processor on, and with the motor running stream in the olive oil. You will need to scrape down the sides of the food processor occasionally. Add an extra spoon of olive oil if necessary to bind the ingredients.
- In a saucepan, heat up the coconut milk over medium low heat. Stir occasionally until small bubbles form, then reduce to low heat. Stir in the cilantro pesto and stir to combine and heat through.
- Pour Thai coconut pesto over cooked and drained fusilli and toss to coat.
- Add in edamame, remaining ¼ cup roasted peanuts, remaining ¼ cup cilantro, Thai basil leaves, and red chili flakes. Toss to combine.
There is nothing traditional about Thai pesto or making a Thai dish using regular pasta. It’s just Thai-inspired :) If you want to to be a little more authentic, you can use rice noodles instead of pasta.