Laksa Pesto Pasta

¾ packet of linguini/spaghetti (cooked in salted boiling water)

3 cups of laksa leaves (plucked without any stalks)

3 large red chilies, roughly chopped (for more kick, swap it up with chilli padi – deseeded)

5 cloves of garlic

200g roasted cashew nuts – unsalted

1 teaspoon salt

1 tablespoon fish sauce

5 – 6 tablespoons olive oil

2 tablespoons of butter

6 crayfish

1. Place laksa leaves, garlic, chillies, cashew nuts, salt in a blender and process until a loose paste is formed (the hard nuts help break down the laksa leaves that may be stringy)

2. Stir in the fish sauce and oil until the paste is sticky (but not oily)

3. Add 1 tablespoon of olive oil into a pot of boiling water

4. Add in spaghetti and cook until noodle is al dente

5. Chop 5 cloves of garlic

6. Add 2 tablespoons of butter to a heated pan

7. When the butter is fully melted, add in the minced garlic and fry garlic till they turn golden brown

8. Slice the crayfish into half and place them into a pyrex dish

9. Top crayfish with fried garlic, and add salt and pepper to taste

10. Bake crayfish in the oven for 10 – 15 minutes or until flesh turns white for 180 °C

11. Drain out pasta water, add in the laksa pesto pasta into the pot of noodles

12. Toss well

13. Scoop up a serving of pasta and top with it a serving of crayfish.

14. Garnish with coriander.

15. Serve warm

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