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Cilantro Pesto Pasta

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Submitted by happyzhangbo

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YIELD

4 servings

PREP

6 min

COOK

9 min

READY

15 min

Ingredients

1 1
CLOVE CLOVE GARLIC
cracked away from the skin
2 2
INCHES INCHES GINGER ROOT
fresh, chopped *
1 5
TEASPOON ML RED PEPPER FLAKES
crushed
3 86.7
OUNCES ML/G MACADAMIA NUTS
about 1/2 cup
1 1
EACH EACH LIMES
juiced
1 237
CUP ML CILANTRO
½ 118
CUP ML OLIVE OIL, EXTRA-VIRGIN
eyeball it
1 5
TEASPOON ML KOSHER SALT
eyeball it in palm of your hand
1 453.6
POUND G SPAGHETTI
cooked to al dente, 1/2 cup pasta water reserved

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 752 45% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 598mg 25%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 21%
Sugars g
Protein 32g
Vitamin A 4% Vitamin C 9%
Calcium 4% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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