This delicious brown rice pasta recipe lets you increase your intake of fibre and whole grains – a much healthier alternative if you simply must have your carbs.
This recipe for brown rice pasta with coriander chilli macadamia pesto isn’t just easy to prepare, but extremely nutritious too. Coriander chilli macadamia nut pesto is one of my favourite sauces as it is fresh-tasting and versatile. You can use it as a dip and also as a sauce to bake chicken and fish.
- Rinse and allow the vegetables to dry before putting them in a blender.
- To save on time, you can even make the sauce in advance and store it chilled in an airtight glass jar. It should keep for up to five days.
- Note that the amount of olive oil needed varies depending on whether you are using a blender or food processor. With a food processor, use about 150ml of extra virgin olive oil.
BROWN RICE PASTA WITH CORIANDER CHILLI MACADAMIA PESTO
For the pesto (380g)
5 green finger chillies (100g), cut into 3cm pieces
1 red chilli padi (optional)
80g macadamia nuts
3 garlic cloves
100ml extra virgin olive oil
60g lemon juice (1 fresh lemon)
1½ tsp salt
50g English parsley, stems removed, cut into 4cm long
80g coriander, cut into 4cm long
For the pasta
2.4 litres of water (100g of uncooked spaghetti to 1 litre of water)
3 tsp salt
240g uncooked brown rice spaghetti
300g of pesto
3 Tbs extra virgin olive oil (optional)
8 baby tomatoes, quartered
1. Prepare the pesto: In a blender, place the green chillies, red chilli padi if using, macadamia nuts, garlic cloves, extra virgin olive oil, lemon juice, salt and English parsley. Pulse several times then blend until smooth.
2. Add the coriander and pulse to coarsely chop the coriander.
3. To store, transfer mixture into an airtight glass jar and keep refrigerated for up to a week.
4. Prepare the pasta: Bring 2.4 litres of water to a boil in a large pot. Season the water with salt and allow the water to come to a boil again.
5. Place the spaghetti in the pot and boil for 11 minutes uncovered. Drain the spaghetti into a colander. Rinse the spaghetti with cool water.
6. Transfer the spaghetti back into the pot. Add the pesto and extra virgin olive oil. Mix well. Add in the baby tomatoes and mix well.
7. Serve immediately.
A version of this article first appeared on www.tnp.sg.