Curry Leaf Pesto Pasta Salad
Try this easy pasta salad with baby spinach, roasted chickpeas, and juicy pomegranate pearls tossed together in an unique curry leaf pesto dressing. You won’t regret it.
Servings: 4
Ingredients
Curry Leaf Pesto
- 30 g basil leaves
- 20 g toasted curry leaves
- 1/2 cup walnuts
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 1 tsp garlic powder or sub with pinch of hing
Toppings
- 2 cups dry pasta
- 1 can chickpeas
- 1/2 tsp ground turmeric
- 1 tsp chili powder
- salt and black pepper
- 1/2 cup pomegranate pearls
- 2-3 cups baby spinach
Instructions
- Boil pasta according to package instructions. Drain and rinse the pasta with cold water. Save the pasta water.
- Toast the curry leaves on pan until crispy. Toss in all the ingredients needed for the curry leaf pesto dressing into a blender.
- Blend until you get a smooth paste. If the paste is too thick, add some pasta water and blend again.
- Drain excess water from chickpeas in a can and rinse them. Toast them with spices like turmeric, chili powder, salt and black pepper for 5-10 minutes until crispy.
- Assemble the pasta salad – add your baby spinach into a bowl, followed by pasta, chickpeas, and pomegranate. Pour over pesto dressing, give it a good mix.
- Top with more chickpeas and pomegranate. Enjoy!