Description
A vibrant pasta dish where chewy bucatini is tossed with a fragrant Thai basil and green chilli pesto, delivering fresh heat, herbal aroma, and a silky sauce that clings to every strand.
Ingredients
Scale
- 400 g bucatini pasta
- 2 packed cups fresh Thai basil leaves
- 2 medium green chilli
- 2 garlic cloves
- 1/4 cup unsalted peanuts
- 2 tablespoons lime juice
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of well salted water to a rolling boil.
- Add the bucatini and cook until al dente according to package instructions.
- While the pasta cooks, add Thai basil, green chilli, garlic, peanuts, lime juice, olive oil, salt, and black pepper to a blender.
- Blend until mostly smooth, leaving a little texture.
- Reserve 1 cup of pasta cooking water, then drain the pasta.
- Add the hot pasta to a wide bowl and toss with the pesto.
- Add reserved pasta water gradually until the sauce coats the pasta smoothly.
- Taste and adjust seasoning if needed, then serve immediately.
Notes
- Adjust the amount of green chilli to control heat.
- Always reserve pasta water, it helps bind the sauce.
- The pesto can be made up to two days ahead and refrigerated.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg