Pesto Tapioca

The Indian Tapioca is usually prepared with a light tempering of mustard seeds and curry leaves.Heres a slight variation with italian ingredients pesto and marinara sauce just as pasta is prepared.The tapioca has to be soaked overnight to cook it.This recipe works for a side or simple and quick carbohydrate for an entree
Preparation time:15 minutes
Serves:6

Ingredients:
7 oz pesto genova(I used readymade trader joes)
6 minced green chilies
2 cups of tapioca pearls soaked overnight
1/2 cup marinara sauce
2 tablespoons sundried tomatoes(optional)
salt to taste
1/4 cup roasted peanuts

Procedure:

1.Take the oil from the pesto and heat it in the pan. If using homemade pesto add 1 tablespoon of olive oil to a pan and heat. Add the green chili and saute for 1 minute on medium flame.
2.If using the sundried tomatoes add them and add the pesto and marinara sauce and salt and mix and let cook for about 2 minutes
3.Add the soaked tapioca and mix and let cook for about 7 minutes stirring occasionally. Check salt and turn off the stove. Add the roasted peanuts and serve.

Tips:
Do not add too much sauce or overcook, the tapioca will get soggy.
You can add some black pepper if you like.
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