Pasta with chermoula and garlic beans
Pasta with chermoula and garlic beans is a flavorful herby and garlicky weekday pasta elevated to a gourmet level with warm spices.
- 1,5 tsp cumin seeds
- 1,5 tsp coriander seeds
- 1,5 cups chopped cilantro
- 1 cup chopped parsley
- 2 tbsp lemon juice
- lemon zest from 1 lemon (or half a lemon if a big one)
- 2 garlic cloves
- 1 tsp sweet paprika spice
- 1/2 tsp salt
- black pepper
- heaped 1/4 cup Extra virgin olive oil
- 2 cloves garlic
- 2 tbsp olive oil
- 1 cup cooked white beans
- salt and pepper to taste
Chermoula: warm seeds in a dry pan. Grind them and blend all ingredients except oil.
Mix the oil in last (with a spoon) and set aside.
Cook pasta. Use gluten-free pasta if you want the meal to be gluten-free.
Garlic beans: chop garlic. Warm oil in pan and add garlic and cooked beans. Fry for a few minutes until beans become mushy. Add salt and pepper to taste.
Serve cooked pasta with garlic beans and chermoula sauce or no-oil basil pesto. Add fresh herbs for decoration and flavor.