This pasta is so yummy that even I was surprised by how it turned out ! To be honest, I’m not a fan of coriander leaves :) .. but this dish made me one .. I just followed the basic rule of Italian cooking, the colours of Italian flag.

Preparation time: 15 mts

Cooking time : 10 + 10

Serves : 4

Ingredients :

  • Angel hair pasta – 150g (I’ve used the Organic Italian durum wheat)
  • Fresh green mussels –  8 ( here I’ve taken out the meat from the shell)
  • Green capsicum – 1/2 (sliced)
  • Onion – 1 (small, chopped)
  • Garlic – 2 cloves (chopped)
  • Leek – 1/2 cup, chopped
  • Chilli – red (sliced without seeds)
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  • Few slices of radish thinly sliced
  • Few cherry tomatoes (halved)
  • Parmesan cheese (grated) – 1/4 cup
  • Olive oil – 2 table spoon
  • Juice from 1/2 lemon

Ingredients for the Presto :

  • Coriander leaves – 1 plant chopped (1/4 cup chopped)
  • Fresh Parsley – equal amount as the coriander
  • Cashew nuts – 8 (whole)
  • Half clove of garlic
  • Olive oil – 1 tsp

Grind all these ingredients to fine paste.

Method :

  • Cook pasta in 2 cups of water adding a pinch of salt and 1 tsp of olive oil. When its cooked drain the pasta and do not throw away the water.
  • At the same time keep a pan to heat and when the pan is heated up add garlic, onions and chilli and saute for a minute.
  • Now add the chopped leeks and saute it further.
  •  Add in the cleaned and washed mussels and 1 ladle of pasta water. (the water in which the pasta is cooked.)
  • Allow the mussels to cook for 2 minutes.
  • Now add in the grind presto and cook another 2 minutes more to get a thick sauce.
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  • You can add more water from the pasta if needed.
  • Add in the pasta and everything very carefully.
  • Now add the vegetables, radish, capsicum and tomatoes and mix. Do not allow the vegetables to cook through. It tastes better if it has a bite to it.
  • Squeeze the lemon juice over it.
  • Switch off the gas and mix in the cheese. Serve immediately.