Quinoa Pasta

Method

1. Boil sufficient water in a deep non-stick pan. Add salt and pasta and cook till the pasta is al dante. Drain and reserve the water.
2. Thinly slice ginger and garlic and slit green chillies.
3. Heat olive oil in another non-stick pan. Add ginger, garlic and green chillies and saute.
4. Add asafoetida, turmeric powder, curry leaves, moringa leaves, halved cherry tomatoes and salt and saute for 2 minutes. Add coconut milk and pasta water and mix.
5. Add pasta and mix well.
6. Grind peanuts in a mixer to a fine powder. Reserve some and add the remaining to the pan along with lemon juice and mix well. Switch of heat.
7. Transfer the pasta into a serving dish, garnish with micro greens, sprinkle reserved peanut powder and serve hot.

Additional Tips and Tricks