Cilantro Pesto Pasta Recipes

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PASTA WITH CILANTRO-PEANUT PESTO



Pasta with Cilantro-Peanut Pesto image

Cilantro can be polarizing, but many cooks around the world rely on it for the fresh, citrusy element it adds to an array of dishes -- like this pasta dish with Southeast Asian flair.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 11

1 bunch cilantro, 1/4 cup leaves reserved for serving
1 clove garlic, smashed and peeled
3/4-inch piece fresh ginger, peeled
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1/2 teaspoon grated lime zest plus 2 tablespoons juice
1 teaspoon light-brown sugar
1/3 cup roasted peanuts, divided
2 to 3 tablespoons low-sodium soy sauce
3/4 pound spaghetti or linguine, cooked according to package instructions

Steps:

  • In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
  • In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.

Nutrition Facts : Calories 471 g, Fat 16 g, Fiber 4 g, Protein 15 g, SaturatedFat 2 g

CILANTRO LIME PESTO PASTA



Cilantro Lime Pesto Pasta image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 tablespoons olive oil
One 8-ounce box regular or gluten-free angel hair pasta
1 cup black olives, pitted and quartered, plus more for garnish
1/2 red bell pepper, diced
1/4 cup raw pumpkin seeds
2 1/2 cups fresh basil leaves, tightly packed, plus more for garnish
3/4 cup extra-virgin olive oil, preferably cold pressed
1/2 cup fresh cilantro leaves
1/2 cup pine nuts, plus more for garnish
3 tablespoons fresh lime juice
1 tablespoon minced garlic
2 teaspoons nama shoyu or tamari
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Pinch cayenne pepper
Hemp seeds, for garnish

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



Cilantro Pesto Pasta Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 14

2 cups tightly packed fresh cilantro leaves
1/2 cup pine nuts
1/2 cup grated Parmesan
1 teaspoon fresh lemon juice
2 cloves garlic
1 cup olive oil
2 cups grape tomatoes, cut in half
1/2 shallot, thinly sliced
Olive oil, for drizzling
Salt and freshly ground black pepper
4 cups cooked rotini pasta, cooled
4 cooked chicken breasts (we used grilled), cooled and cut into cubes
Parmesan shavings, for garnish
Fresh cilantro leaves, for garnish

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.

CILANTRO PESTO



Cilantro Pesto image

This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version.

Provided by DragonShoes

Categories     Vegetable

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

1 cup packed fresh cilantro leaves
1/2 cup almonds
3 large garlic cloves
1/4 cup grated parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt

Steps:

  • Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.

Nutrition Facts : Calories 253.9, Fat 24.3, SaturatedFat 3.6, Cholesterol 5.5, Sodium 447.3, Carbohydrate 5, Fiber 2, Sugar 1, Protein 6.3

FABULOUS CILANTRO PESTO



Fabulous Cilantro Pesto image

This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.

Provided by Gena Urias

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
  • In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
  • Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g

GURU'S CILANTRO LIME PESTO PASTA



Guru's Cilantro Lime Pesto Pasta image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago, plus 1/2 cup shredded
1 1/2 teaspoon salt
1/4 cup chicken broth
8 cups linguini pasta, cooked al dente
2 cups cooked, cubed chicken
4 cups pesto sauce
1 cup sun-dried tomato, sliced julienned

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.

GREEN CHILE-CILANTRO PESTO SAUCE (PASTA)



Green Chile-Cilantro Pesto Sauce (Pasta) image

This comes from Cook's Country and I love everything from their magazine. I'm always looking for new pasta recipes, and I adore cilantro.

Provided by ihvhope

Categories     High In...

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups lightly packed fresh cilantro
1 1/2 cups grated parmesan cheese
4 (4 ounce) cans chopped green chili peppers
1 jalapeno chile, seeded and chopped fine
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 cup olive oil
salt and pepper

Steps:

  • Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
  • With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
  • Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.

Nutrition Facts : Calories 507.9, Fat 43.8, SaturatedFat 10.7, Cholesterol 33, Sodium 586.1, Carbohydrate 14.4, Fiber 2.4, Sugar 6.7, Protein 18.2

CILANTRO PESTO PASTA



Cilantro Pesto Pasta image

This is from 30 minute meals by Rachael Ray. It is unusual because it uses ginger and macadamia nuts.

Provided by KelBel

Categories     Spaghetti

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

1 clove garlic
2 inches fresh gingerroot, chopped
1 teaspoon crushed red pepper flakes
1/2 cup macadamia nuts
1 lime, juice of
1 cup cilantro leaf
1/2 cup olive oil
1 teaspoon coarse salt
1 lb spaghetti, cooked to al dente
1/2 cup water (use pasta water)

Steps:

  • Place first 8 ingredients in food processor, process until smooth.
  • Add pasta water to desired consistancy.
  • Toss with hot pasta.

Nutrition Facts : Calories 786.9, Fat 41.5, SaturatedFat 6.1, Sodium 591.4, Carbohydrate 88.8, Fiber 5.3, Sugar 3.1, Protein 16.4

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