Spaghetti with Sesame-Coriander Pesto and Smoked Salmon
Spaghetti with Sesame-Coriander Pesto and Smoked Salmon
Savor the wonderful flavors of this easy Italian-inspired seafood pasta by Sarah Benjamin.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 25 minutes
  • Cooking Time 20 minutes
  • Yield 2 to 3 servings
  • 300 grams dried spaghetti
  • 3 cloves garlic, peeled
  • 1 cup coriander leaves
  • 1 cup basil leaves
  • 2 tablespoons Double Pagoda white sesame seeds
  • ¼ cup cashew nuts
  • ½ cup grated Parmesan cheese
  • 80 milliliters Double Pagoda sesame oil
  • 40 milliliters Double Pagoda garlic oil
  • Juice of half a lemon
  • ½ teaspoon salt
  • 12-16 slices smoked salmon
  1. First, make the pesto. Blend the garlic, coriander, basil, sesame seeds, cashew nuts, Parmesan cheese, sesame oil, garlic oil, lemon juice and salt in a food processor until it forms a paste.
  2. Boil the pasta in salted water until al dente. Reserve ½ cup of the pasta water before draining.
  3. Toss the pasta with the pesto and the pasta water until silky. Season to taste.
  4. Divide the pasta into 4 serving bowls, and top with smoked salmon.

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