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Thai Pasta
Starter |
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Penne rigate
Lemon grass
Red onion
Fresh coriander
Olive oil
Freshly made passata
Garnish
Red/yellow cherry tomatoes
Roughly chopped parsley
Olive oil
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Cook off your pasta until there is still a bite in the middle (aldente), drain and refresh with very cold water, then refresh again with cold water and leave to drain in a colander.
In a food processor puree the onion and coriander using a little olive oil to blend. Top and tail the lemon grass, chop into chunks and also put into processor. Place all into a small pan and simmer for about 15 minutes until soft add the passata and simmer for a further 10 minutes. Take off the heat and strain through a Chinois into a clean pan.
Put the pasta into the pan with your Thai sauce and allow all to warm.
Serve with coarsley chopped cherry tomatoes and roughly chopped parsley and drizzle with olive oil.
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Preparation Time: 30 - 40 minutes |
Serves: 10 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Leo McDevitt-Sanford
United Kingdom |
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| This recipe has been viewed 5763 times. |
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