Soak almonds in hot water for 5 mins, peel and keep aside.
Cook pasta with enough water (till immersing level) along with oil and salt. Drain water and set aside.
In a pan, dry roast garlic and green chillies - switch off the stove, cool down and grind it along with cilantro and almonds. Grind it to a semi coarse paste.
Sprinkle a little water to make it get it to a chutney consistency.
Transfer the cilantro-almond pesto to cooked pasta, add salt and mix well until the pasta is coated well with the pesto.
Recipe and Image courtesy: Sharmis Passions
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.