Laksa & Cashew Nut Pesto Linguine

ever since my first not-so-fantastic attempt on laksa pesto, i've been wanting to make it again. chubby hubby was really kind to gimme some pointers via twitter but unfortunately i've forgotten most of it except that he used sambal for his. but all's not lost coz i found another delicious recipe.

this pesto is somewhat different coz it uses cashew nuts, fish sauce and no cheese. but it turned out really really delicious with a slight tinge of sweetness. this recipe is definitely a keeper and i'm so making it again! i also attempted to make ramen egg (hard boiled, soft centered) and it turned out rather tricky to peel despite putting them in cold water so i had to quarter it. i think i definitely need more practice.

recipe source : http://www.insing.com/recipe/recipe-spaghetti-with-laksa-and-cashew-nut-pesto/id-75550400

ingredients :

1.5 cups laksa leaves, stalks removed

2 large red chilli, chopped

4 garlic cloves, peeled

150g cashew nuts, roasted

1/2 tsp salt

1 tbsp fish sauce

1 cup olive oil

250g pasta

8 large prawns, peeled and deveined

4 large scallops or 1 large squid, cut into rings

directions :

1. Place laksa leaves, garlic, chili, cashew nuts, salt in a blender and process until a loose paste is formed (the hard nuts help break down the laksa leaves that may be stringy).

2. Stir in the fish sauce and oil until the paste is sticky (but not too oily).

3. Add hot pasta and cooked prawns and squid – to be blanched in pasta water earlier – and toss with the pesto in the empty pasta pot. serve immediately.