CREAMY CILANTRO PESTO PASTA
Steps:
- 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.
Nutrition Facts : ServingSize 1 /4, Calories 727 kcal, Carbohydrate 93 g, Protein 20 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 321 mg, Fiber 6 g, Sugar 4 g
ANCHO CHILE FETTUCCINI WITH CILANTRO-TOMATILLO CREAM SAUCE
Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.
Provided by Bryce Fegley
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
- In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
- In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.
Nutrition Facts : Calories 539.5 calories, Carbohydrate 59.7 g, Cholesterol 137.6 mg, Fat 27.5 g, Fiber 5.5 g, Protein 15.1 g, SaturatedFat 12.1 g, Sodium 484.1 mg, Sugar 1.7 g
AMY'S CILANTRO CREAM SAUCE
This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!
Provided by AMYKINS
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 7.1 g, Cholesterol 63.2 mg, Fat 20.5 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 12.8 g, Sodium 867.7 mg, Sugar 2.2 g
BLUECORN FETTUCCINE WITH CILANTRO CREAM SAUCE
I came across this recipe while looking for interesting things to do with blue cornmeal. Athough this is time consuming I think it looks interesting and fun to make. Recipe source: Bon Appetit (December 1987)
Provided by ellie_
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the fettuccine: mix the all purpose flour (1 cup plus 1 1/2 tablespoons), blue cornmeal, semolina, salt , cumin and cayenne in a large bowl. Make a well in the center of the ingredients and add eggs, and blend together with a fork, until all the flour is incorporated. Knead douh on a lightly floured board until smooth (4-6 minutes), kneading in additional flour if sticky. Wrap dough in plastic wrap and let rest 30 minutes.
- Cut dough into six pieces. Working with one piece at a time (keeping the rest covered), fold piece into thirds. Using a pasta machine at it's widest setting, run dough through several times until dough is smooth and velvety, flolding dough before each run and dusting with flour if sticky. Repeat narrowing rollers after each run until pasta is 1/16th inch thich, dusting with flour if necesary. Hang dough sheet on drying rack or place on kitchen rack to dry. Repeat with remaining pieces of dough until all is completed. Set aside until dough sheets look leathery and edges begin to curl (10-30 minutes). ***Pasta must be cut at this point or it will be too brittle to work with.***.
- Run dough sheets through the fettuccine blades of pasta machine (or cut by hand into 1/4-inch wide strips). Arrange pasta on towel.
- To make sauce: boil cream in a large saucepan until reduced to 1 1/3 cups. Cook chorizo and jalapeno in a large skillet over medium heat until brown, crumbling the chroizo with a fork (10 minutes). Stir in cream, cilantro and cayenne and season with salt.
- In a large pot, add pasta to a large amount of rapidly boiling water, stirring to prevent sticking. Cook until tender (4-5 minutes). Drain. Add pasta to cream sauce and toss to heat through.
SPAGHETTI WITH CILANTRO SAUCE
Steps:
- In a large saucepan of salted boiling water add spaghetti and cook until al dente.
- Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
- Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.
FETTUCCINE IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Bring cream to simmer.
- Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams
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