Fettuccine Salad with Coriander, Basil, Mint and Cashews

While unorthodox this combination of ingredients create a refreshing and tasty pasta. Even my Italian friends love it. This recipe is for 12 portions for a buffet party but for fewer guests simply halve it. For an Australian version of this dish (great for Australia day January the 26th) prepare fresh wattle seed or warrigal green pasta (see recipe) or a combination of the two.

Wine Recommendation: Our suggestion: Try a Pinot Grigio with this dish. See The Mixed Case for details.

Fettuccine with Coriander, Basil, Mint and Cashews

Portions: 12-15 Portions

Preparation: 10-15 minutes

Cooking: 3-5 minutes fresh pasta or according to pasta instructions

Ingredients

Fettuccine

  • 1kg fresh fettuccine, (see recipe, preparing double the recipe) or 600g-700g dry Fettuccine

Sauce

  • 250ml virgin olive oil
  • juice of 3 limes
  • 10 tbsp Thai sweet chilli sauce
  • 3 garlic clove, crushed
  • 8 tbsp basil leaves, shredded
  • 8 tbsp mint leaves, finely chopped
  • 8 tbsp coriander leaves, finely chopped
  • 120g cashews, toasted and roughly chopped
  • maldon salt and freshly ground pepper

Method

  1. To Cook: Bring a large pot of boiling water to the boil and place the pasta in it and cook fresh pasta for 2-3 minutes until al dente or according to the instructions of purchased pasta. Drain and refresh in plenty of cold water. Place the pasta in a large bowl.
  2. Sauce: Add all the sauce ingredients to the pasta. Toss the pasta so that the ingredients are well distributed and the pasta is coated in the oil. Season to taste. Serve.
  3. To Serve: Serve the pasta cold in one large pasta bowl or individual bowls. Garnish it with coriander.
  • The pasta can be cooked in advance, tossed in the olive oil and refrigerated. The remaining ingredients can be tossed in the pasta up to 2 hours in advance, as the herbs will wilt.