Cilantro Pasta Recipe 465

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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



Cilantro Pesto Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 9

1 clove garlic, cracked away from the skin
2 inches fresh ginger root, chopped
1 teaspoon crushed red pepper flakes
3 ounces, about 1/2 cup, macadamia nuts
1 lime, juiced
1 cup cilantro leaves
1/2 cup evoo -- extra-virgin olive oil, eyeball it
1 teaspoon coarse salt, eyeball it in palm of your hand
1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved

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.

SPAGHETTI WITH CILANTRO SAUCE



Spaghetti with Cilantro Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 9

12 ounces linguine
1 cup packed cilantro leaves and slender stems
1 cup packed cilantro leaves and slender stems
2/3 chicken stock
3 tablespoons extra virgin olive oil
1/2 cup shallots or onions, minced
2 teaspoons garlic, minced
1 pound tomatoes, peeled, seeded, diced and drained
Kosher salt to taste

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.

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