Cilantro Pesto Pasta (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
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