Garganelli Green Curry Pesto Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the garganelli and cook according to package instructions until al dente (usually 8–11 minutes for dried; 2–4 minutes for fresh). Reserve 150 ml of pasta cooking water, then drain and set aside.

Season and sear protein

While pasta cooks, season the sliced chicken with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Sear chicken in a single layer until browned and cooked through, about 3–5 minutes per side depending on thickness. Remove chicken to a plate and tent with foil. (If using beef, slice thinly and cook 1–2 minutes per side to desired doneness.)

Build flavor base

In the same skillet over medium heat, add 1 tbs oil if the pan is dry. Add the minced garlic, grated ginger and chopped lemongrass and sauté 30–45 seconds until fragrant. Add the green curry paste and cook, stirring, for 1–2 minutes to bloom the spices.

Add liquids & simmer

Pour in the coconut milk and stock, stirring to combine and scraping any browned bits from the pan. Bring to a gentle simmer and let cook 4–6 minutes to slightly thicken. Stir in fish sauce, brown sugar and lime juice. Taste and adjust: add up to 1 tsp more fish sauce for saltiness or more lime for brightness.

Finish sauce with herbs

Stir in Thai basil and chopped coriander, and add the optional sliced red chili. Keep the sauce at a low simmer while you combine with pasta.

Make pesto

In a food processor combine basil leaves, parsley, toasted pine nuts, grated Parmesan, 1 clove garlic, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Pulse while streaming in the 80 ml olive oil until the mixture is thick but spoonable. Stop and scrape down sides once or twice. Taste and adjust seasoning.

Adjust texture

If pesto is too thick to toss with the sauce and pasta, thin with 1–2 tbs of reserved pasta water or additional olive oil until it reaches a loose sauce consistency.

Combine pasta and sauce: Add the drained garganelli to the skillet with the green curry coconut sauce. Toss gently to coat. If sauce seems too thick, add reserved pasta water a tablespoon at a time until it lightly coats the pasta.

Incorporate pesto & protein: Lower heat to low. Add 4–6 tbs of LOFT pesto to the pasta and fold gently until the pesto is evenly distributed and the sauce turns a light green. Return the seared chicken (or beef) to the pan and warm through for 1–2 minutes so protein is coated with sauce but not overcooked.

Plate and garnish: Portion pasta onto plates. Drizzle 1 tsp extra-virgin olive oil over each serving if desired. Sprinkle toasted pine nuts and reserved Thai basil leaves on top. Serve with lime wedges on the side for squeezing.

Serve immediately: Recommend serving hot so the coconut curry is silky and the pesto is fresh.