Spaghetti With Pepita Pesto And Cactus Recipes
SPAGHETTI WITH PEPITA PESTO AND CACTUS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the cactus during the last 1 minute of cooking. Reserve 1 cup cooking water, then drain. Return the pasta and cactus to the pot.
- Meanwhile, spread the pepitas on a baking sheet and toast in the oven until golden, about 8 minutes. Let cool 5 minutes, then transfer to a blender. Add the cilantro, garlic, olive oil and 1/2 cup of the reserved cooking water and puree until smooth.
- Add the pepita pesto, tomato, chile and all but 2 tablespoons of the cheese to the pot with the pasta and cactus; toss to combine, slowly adding the remaining 1/2 cup cooking water as needed to loosen. Season with salt and pepper. Serve topped with the remaining 2 tablespoons cheese.
Nutrition Facts : Calories 520, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 14 milligrams, Sodium 668 milligrams, Carbohydrate 52 grams, Fiber 5 grams, Protein 15 grams, Sugar 4 grams
ROMANESCO WITH PEPITA PESTO
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss the florets from 1 head Romanesco with olive oil, salt, ground cumin and pepper. Roast on a preheated baking sheet at 450 degrees F until browned, about 25 minutes. Pulse 2 cups cilantro, 3 tablespoons unsalted roasted pepitas, the zest and juice of 1/2 lime, 1 small garlic clove and 1 tablespoon water in a food processor. Pulse in 1/4 cup olive oil; season with salt. Spoon on top of the Romanesco; top with more pepitas.
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