Whole Wheat Spaghetti with pesto dahi sauce
Whole wheat spaghetti tossed in a flavourful pesto-dahi sauce makes for a quick, appetizing meal. The no-cook basil pesto and dahi sauce can be put together in under 5 minutes and is a welcome change from the usual white or red pasta sauce. Additive free Sarda Farms dahi adds a nice tang and enriches the flavour of the pasta.
You can use other fresh herbs like mint, coriander or parsley instead of fresh basil for the pesto. The pesto can be made ahead and refrigerated for 2-3 days. For a quick meal all you have to do is cook the spaghetti and toss it in the pesto+ dahi sauce.
- 250 grams whole wheat spaghetti
- 1/3 cup Sarda Farms dahi, whisked (or as required)
- 1- 1 ½ cup of fresh Italian basil leaves
- 3-4 garlic cloves
- 3-4 tablespoons grated parmesan cheese
- 8-10 walnut halves (or use pine nuts)
- 2-3 tablespoons extra virgin olive oil
- Salt to taste
- 1-2 teaspoons chilli flakes (optional)
Cook the spaghetti according to package instructions. Drain off the water and run under cold water.
To make the pesto: place the basil leaves, garlic, 2 tablespoons cheese, salt and walnuts in the bowl of a food processor. Blend while gradually adding the olive oil to make a chunky paste.
Mix together the pesto and dahi in a small bowl. Adjust the quantity of salt if required
Toss spaghetti with the pesto-dahi sauce.
Serve immediately, garnished with remaining cheese and chilli flakes.