PASTA WITH CILANTRO-PEANUT PESTO
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
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
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.
CILANTRO PESTO
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
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
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
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
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)
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
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
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
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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