Equipment
Ingredients
Green Chutney Base
- 60 g fresh cilantro, leaves and tender stems washed
- 1 serrano pepper, rough chopped
- 2 garlic, peeled
- 5 g fresh ginger, peeled
- 15 ml lemon juice, freshly squeezed
- 30 ml water
Pasta & Sauce
- 225 g spaghetti, dry
- 45 g unsalted butter, cubed
- 40 g parmesan cheese, finely grated
- 120 ml pasta water, reserved hot
- salt
Nutrition (per serving)
Method
Combine cilantro, serrano pepper, garlic, ginger, lemon juice, and cold water in a blender. Blend until smooth and vibrant green. Set aside.
Bring a large pot of heavily salted water to a boil. Add spaghetti and cook until just shy of al dente (about 1 minute less than package directions).
Carefully reserve about 250ml (1 cup) of starchy pasta water before draining the noodles.
In a large skillet over medium-low heat, melt the butter. Add the green chutney paste and sauté gently for 30-60 seconds just to release the aromatics—do not let the color dull.
Add the drained spaghetti and 60ml (1/4 cup) of reserved pasta water to the skillet. Toss vigorously with tongs to coat the strands.
Remove pan from heat. Gradually sprinkle in the parmesan while tossing constantly. Add more pasta water a tablespoon at a time until a glossy, creamy green emulsion coats the pasta.
Plate immediately, garnished with extra parmesan and a cracked black pepper if desired.
Chef's Notes
- Temperature Control: Heat is the enemy of chlorophyll. Do not cook the chutney for too long or at too high a heat, or it will turn from vibrant emerald to dull army green.
- The Emulsion: The magic happens when starchy water meets butter and cheese. Vigorously tossing (aerating) the pasta creates the creamy texture without cream.
- Spice Adjustment: For a milder sauce, remove the seeds and white ribs from the serrano pepper before blending.
- Texture: If your blender struggles with the small amount of chutney liquid, double the chutney recipe and save half for sandwiches or dipping.
- Cheese Quality: Always grate your own Parmesan. Pre-grated cheese contains cellulose (anti-caking agent) which prevents a smooth melt.
Storage
Refrigerator: 2 days — The vibrant green color will darken due to oxidation, though flavor remains safe.
Reheating: Gently reheat in a pan with a splash of water to re-emulsify the sauce.
