Spaghetti Pesto not Pesto

To cook the pasta, prepare a pot of water, add the fresh chili, one Serrano chili, half of the coriander leaves and the white onion chopped. Bring to boil and filter, then put the flavored water back on the heat.

For the coriander flavored green oil, make an infusion with the oil and the remaining  coriander leaves, heat everything for some minutes then filter with a sieve to separate the larger pieces of coriander. Set aside this pesto-not-pesto.

Meanwhile, slice the spring onion in thin roundels and blanch in water for some seconds. Put aside.

Lightly salt the turkey. Heat a frying pan with olive oil and butter. When hot, add the turkey, the remaining coriander leaves and the bay leaves. Continue basting the turkey with its cooking liquid, using a spoon. Make sure it is crispy on both sides. Once ready, dry with absorbent kitchen paper and set aside the coriander leaves.  Let the turkey rest.

Cook the pasta in the flavored water, making sure to add the salt only after it starts boiling. Drain the pasta 2 minutes before the time shown on the box and set aside some of the cooking water. Finish cooking al dente in a large pan and add part of the coriander flavored pesto not pesto.  Every so often, add a little of the cooking water, as needed, while continuing to stir.  Continue stirring until the pasta is al dente and has turned to a bright green color.

Add a little of the coriander flavored green oil.

Plate by setting the pasta rolled in the middle.

Add the grated Cotija cheese and grated lemon zest.

Finish the decoration with the pea sprouts and spring onion rings.

Cut the turkey in cubes and set on the side of the plate near the spaghetti, decorate each plate with a drop of the green oil and a coriander leaf.