Ingredients:

• For coriander pesto: 2 cups – Coriander leaves
• 1/2 cup – Parsley leaves
• 3 tbsp – Almond powder
• 5 – Garlic Cloves
• 3 – Green chillies (chopped)
• 1/4 cup – Olive oil
• 1/4 cup – grated parmesan cheese
• 1 tbsp – Lime juice
• salt to taste
• 1 packet – Pasta
• 1 tsp – oil
• For mini omelet: 2 – eggs
• 1/4 cup – grated Onions
• 1/4 tsp – pepper powder
• salt to taste
• 1 tbsp – oil

Method:

1. For the coriander pesto: Blend all the ingredients to make a paste. Conserve in an airtight bottle.
2. In the meantime, cook the pasta with a few drops of oil until it turns tender.
3. Cook the coriander pesto for a few seconds in olive oil or add directly to the cooked pastas. For the mini omelette: Whish the omelette with pepper powder, salt and grated onions.
4. Heat a pan with a few drops of oil. Pour a tbsp of the egg mixture and cook on both sides.
5. Place the mini omelettes on the skewer and serve with coriander pesto pasta. | Recipe courtesy: Priya Easy N Tasty Recipes