Malaysian Indian Style Pesto Trofie

Recipe

Malaysian Indian Style Pesto Trofie

Spicy Fusion: Malaysian Indian Style Pesto Trofie

4.7 out of 5

Indulge in the vibrant flavors of Malaysian Indian cuisine with this unique twist on the classic Italian dish, Trofie al pesto. This recipe combines the aromatic spices and bold flavors of Malaysian Indian cuisine with the traditional pesto sauce, resulting in a mouthwatering fusion dish that will tantalize your taste buds.

Jan Dec
Pasta› Trofie al pesto
European cuisine› Mediterranean cuisine› Italian cuisine
Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Malaysian Indian cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if omitting the crispy fried shallots), Gluten-free (if using gluten-free pasta)

Allergens

Peanuts

Not suitable for

Nut-free (due to the use of roasted peanuts), Dairy-free (unless using a dairy-free alternative for the cucumber raita)

Ingredients

In this Malaysian Indian adaptation of Trofie al pesto, the traditional Italian pesto sauce is enhanced with Malaysian Indian spices such as ginger, garlic, and green chilies. Additionally, roasted peanuts and tamarind are added to give the sauce a nutty and tangy flavor. The dish is garnished with crispy fried shallots and served with cucumber raita to complement the spiciness of the pesto sauce. We alse have the original recipe for Trofie al pesto, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 25g, 4g
  • Carbohydrates (total, sugars): 48g, 3g
  • Protein: 10g
  • Fiber: 5g
  • Salt: 1g

Preparation

  1. 1.
    Cook the trofie pasta according to package instructions until al dente. Drain and set aside.
  2. 2.
    In a food processor, combine the fresh basil leaves, roasted peanuts, garlic, ginger, green chilies, tamarind paste, and a pinch of salt. Blend until a coarse paste forms.
  3. 3.
    Heat olive oil in a pan over medium heat. Add the pesto paste and sauté for 2-3 minutes until fragrant.
  4. 4.
    Add the cooked trofie pasta to the pan and toss well to coat the pasta with the pesto sauce.
  5. 5.
    Cook for an additional 2-3 minutes, stirring continuously, until the pasta is well coated and heated through.
  6. 6.
    Remove from heat and garnish with crispy fried shallots.
  7. 7.
    Serve the Malaysian Indian Style Pesto Trofie with cucumber raita on the side.

Treat your ingredients with care...

  • Trofie pasta — If you can't find trofie pasta, you can substitute it with any other short pasta shape like fusilli or penne.
  • Tamarind paste — If tamarind paste is not available, you can use lime juice as a substitute for the tangy flavor.

Tips & Tricks

  • For an extra kick of heat, add more green chilies to the pesto sauce.
  • To make the dish more creamy, you can add a tablespoon of coconut milk to the pesto sauce.
  • If you prefer a milder flavor, remove the seeds from the green chilies before adding them to the pesto sauce.
  • Customize the level of spiciness by adjusting the amount of green chilies according to your taste preference.
  • Serve the Malaysian Indian Style Pesto Trofie with a squeeze of lime juice for an added burst of freshness.

Serving advice

Serve the Malaysian Indian Style Pesto Trofie hot, garnished with crispy fried shallots. Accompany it with a side of cucumber raita to balance the spiciness of the dish.

Presentation advice

Present the Malaysian Indian Style Pesto Trofie in a shallow bowl, allowing the vibrant green color of the pesto sauce to stand out. Sprinkle the crispy fried shallots on top for added texture and visual appeal.

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