Pasta tossed with herb masala

Name: Pasta tossed with herb masala
Cuisine: Indian
Ingredients: 400 g/12½ oz long pasta (spaghetti, linguine or tagliatelle); 400 g/12½ oz long pasta (spaghetti, linguine or tagliatelle); 400 g/12½ oz long pasta (spaghetti, linguine or tagliatelle); 2 cloves garlic, finely chopped; 2 small green jalapeño chillies, finely sliced; 75 g/2½ oz unsalted butter; 400 g/12½ oz long pasta (spaghetti, linguine or tagliatelle); 1 green capsicum/bell pepper, seeded and finely sliced; 2 teaspoons strained lime juice; 1 tablespoon brown sugar; 2 teaspoons Green Masala Paste; 2 tablespoons chopped coriander/cilantro/Chinese parsley leaves; 50 g/1½ oz rocket/arugula leaves; 50 g/1½ oz rocket/arugula leaves; 1 green capsicum/bell pepper, seeded and finely sliced; 1 tablespoon snipped chives or garlic chives; 1 tablespoon snipped chives or garlic chives; 1 tablespoon chopped Thai/holy basil leaves; 1 tablespoon chopped Thai/holy basil leaves; 2 tablespoons chopped coriander/cilantro/Chinese parsley leaves; 2 tablespoons chopped coriander/cilantro/Chinese parsley leaves; 2 tablespoon chopped Vietnamese mint/laksa leaves; 2 tablespoon chopped Vietnamese mint/laksa leaves; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

400 g/12½ oz long pasta (spaghetti, linguine or tagliatelle)
75

Asia
Oceania
India
Australia
Fish course
Pasta
Pescatarian

Method

Cook pasta in boiling water until al dente. Drain.
Meanwhile, heat butter in a saucepan and fry chilli and garlic for 1 minute. Add green masala paste and sugar. Cook for 5 minutes over moderate heat.
Add cooked pasta, lime juice, capsicum, rocket, herbs, salt and pepper. Toss thoroughly to coat pasta with the spice-and-herb mixture. Serve immediately