Lunch Ideas
Paneer Pesto Pasta
Whole wheat pasta in a coriander and peanut pesto with paneer. All the comfort of a cream pasta with none of the cream.
580
kcal
29g
protein
61g
carbs
27g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •150 g whole wheat penne
- •150 g paneer, cubed
- •1 cup coriander and 1 cup spinach, packed
- •2 tbsp roasted peanuts
- •2 cloves garlic, 1 green chilli
- •1 tbsp grated cheese (optional)
- •Juice of 1/2 lemon, 2 tsp olive oil, salt and pepper
- •1 cup cherry tomatoes, halved
Method
- 1.Boil the pasta in well-salted water. Save half a cup of the water before draining.
- 2.Blend the coriander, spinach, peanuts, garlic, chilli, lemon, oil and salt into a coarse pesto. Add a splash of the pasta water to loosen.
- 3.Sear the paneer in a dry non-stick pan until it catches colour on two sides.
- 4.Toss the pasta with the pesto off the heat, loosening with the reserved water until it coats properly.
- 5.Fold in the paneer and tomatoes, finish with pepper and the cheese if using.
Coach’s note
Never cook pesto. Heat turns the coriander and spinach a dull brown and flattens the taste. Toss it through off the flame.
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