### TranslatedIngredients: 250 grams Shell Pasta - any,1 cup Mint Leaves (Pudina),1 cup Coriander (Dhania) Leaves,2 Green Chillies,5 cloves Garlic - minced,2 tablespoons Extra Virgin Olive Oil,2 tablespoon Lemon juice,Salt - to taste,Black pepper powder - to taste,Parsley leaves - for garnish (optional),Spring Onion (Bulb & Greens) - for garnish (optional) ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: Fusion ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making Pasta In Pudina Chutney, let's start by cooking pasta.In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt.Add the shell pasta to the boiling water and cook in the boiling water until it is al dente (just cooked). This process should take a good 12-15 minutes. Once the shell pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process. Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil In a mixer, add mint leaves, coriander leaves, chilies, lemon juice, salt and grind into a smooth paste. In a non-stick pan, add olive oil, minced garlic and saute’ them for 2- 3 minutes until the garlic has browned. Now add the freshly ground Pudina Chutney and saute for 5-6 minutes until the raw smell goes off. Add the cooked pasta to the pudina chutney and mix until all the pasta is coated well with the chutney. Add salt and pepper according to your taste. If you think the pasta is too dry, add 2 teaspoons of water to give it a creamy texture. You can also cream to give the Pasta In Pudina Chutney a creamy texture.Garnish the Pasta in Pudina Chutney along spring onions or parsley and serve.Serve the Pasta In Pudina Chutney with a slice of Garlic Bread and a Summer Lettuce Salad Recipe for a quick weeknight dinner.