Cilantro Pesto Pasta Salad Recipes

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PASTA WITH CILANTRO-ALMOND PESTO



Pasta with Cilantro-Almond Pesto image

Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 8

1 cup whole almonds
Kosher salt and freshly ground pepper
12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
1 small clove garlic, chopped (1 teaspoon)
1 1/2 cups lightly packed cilantro, plus sprigs for serving (optional)
1/2 cup extra-virgin olive oil
1 cup roasted carrots (from 3; see Easy Roasted Vegetables), for serving
1 cup crumbled feta (5 ounces), for serving

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely. Coarsely chop 1/3 cup; reserve.
  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
  • Meanwhile, drop garlic in feed tube of a running food processor. Add 2/3 cup almonds; process until coarsely chopped. Add cilantro and oil; process to a paste. Season with salt and pepper.
  • Add pesto to drained pasta along with 1/4 cup pasta water to loosen pesto slightly. Toss to combine, creating a silky sauce. Serve with carrots, feta, reserved almonds, and cilantro sprigs.

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.

CILANTRO PESTO PASTA SALAD



Cilantro Pesto Pasta Salad image

Make and share this Cilantro Pesto Pasta Salad recipe from Food.com.

Provided by Charlotte J

Categories     Fruit

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb rigatoni pasta or 1 lb other small shell pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed,loosely packed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
salt
pepper

Steps:

  • Cook rigatoni to al dente.
  • In blender, blend oil, cilantro, garlic and oregano until smooth.
  • Toss pasta and dressing, and add salt and pepper to taste.
  • Mix in pine nuts and olives.
  • Cover and refrigerate.
  • Toss again before serving.

Nutrition Facts : Calories 378, Fat 19.8, SaturatedFat 2.9, Cholesterol 47.9, Sodium 75.1, Carbohydrate 42.1, Fiber 2.4, Sugar 1.2, Protein 8.8

PESTO PASTA SALAD



Pesto Pasta Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 12

1/2 cup macadamia nuts, lightly toasted
3 cloves garlic
1 1/2 cups cilantro leaves
1/2 cup goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 to 2 jalapenos, seeded and roughly chopped
4 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 pound orecchiette pasta, cooked
Parmesan cheese (optional)
4 plum tomatoes, diced

Steps:

  • Combine all ingredients for pesto sauce in food processor, except olive oil and lime juice. Pulse to a rough paste, then pulse in olive oil and lime juice. Toss with cooked, cooled pasta and Parmesan. Fold in 3 chopped tomatoes, and scatter 4th tomato over top of pasta.

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

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