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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.