CILANTRO PESTO PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.
CILANTRO JALAPENO PESTO WITH LIME
This is a spicy alternative to classic basil pesto. You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of the pepper before adding it to the pesto. If you like the spice, just throw it all in!
Provided by Kelly Van Hooser Turner
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 68.6 mg, Sugar 0.3 g
CILANTRO LIME PESTO PASTA
Steps:
- For the pasta: Bring a large pot of filtered water to a rapid boil. Add the olive oil and pasta to the water. Return to a boil. Cook uncovered until al dente, 6 to 10 minutes. Drain in a colander. Transfer the pasta to a large mixing bowl and fold in the olives, bell peppers and pumpkin seeds. Mix well to combine and set aside.
- For the pesto: Place the basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayenne in a food processor. Process until semi-smooth, with a little bit of a chunky texture. Combine the noodles and pesto sauce with your hands and mix vigorously. Top with a sprinkle of hemp seeds, the reserved black olives, basil and pine nuts.
CILANTRO PESTO PASTA SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky.
- For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool.
- For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve.
GURU'S CILANTRO LIME PESTO PASTA
Steps:
- Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.
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- Add cilantro, chicken broth, olive oil, almonds, minced garlic, lime juice, and 1/2 cup Asiago cheese, and salt to a blender or food processor. Blend for 2 minutes, or until pesto is smooth and the same color throughout. Set aside.
- In a large pot, bring 4 – 6 quarts of water to a boil. Add salt to taste (about 1/2 tsp). Add spaghetti noodles to pot, and stir gently. Return to a boil, and cook pasta until al dente (about 9-11 minutes).
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- Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions.
- While the water is heating and pasta is cooking, make the cilantro pesto. Place all the ingredients, except olive oil, in a food processor and pulse until combined and it looks like a rough paste, scraping the sides of the bowl as needed. While the food processor is running, pour olive oil in a steady stream and process until smooth.
- When pasta is ready, save about 1/2 cup of pasta water (don’t forget, it’s important for the sauce!) and drain the pasta in a colander.
- Heat olive oil in a large skillet over medium-low heat, and cook garlic for 30 seconds or so, until fragrant. Pour cream and mix. Turn off the heat and stir in cilantro pesto. Add cooked pasta and toss to coat with the sauce. Add a little bit of pasta cooking water, a little bit at a time, until you reach a perfectly smooth texture. Taste and adjust salt as needed. Serve immediately.
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