Pasta With Cilantro-Peanut Pesto |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This appeared in the June 2012 edition of *Everyday Food*; I've found quite a number of quick, easy and delicious recipes in this magazine over the years. Since there are just two of us, I only cooked up 1/2 a box of linguine, but made the full amount of pesto, so I don't know how it would work if one used the full box. But I liked it, and so did the DH! Ingredients:
1 bunch cilantro, 1/4 cup leaves reserved for serving |
1 garlic clove, smashed and peeled |
3/4 inch fresh ginger, peeled |
2 tablespoons vegetable oil |
1 tablespoon toasted sesame oil |
1/2 teaspoon red pepper flakes |
1/2 teaspoon lime zest, grated |
2 tablespoons lime juice |
1 teaspoon light brown sugar |
1/3 cup roasted peanuts, divided |
2 -3 tablespoons low sodium soy sauce |
3/4 lb linguine, cooked according to package instructions |
Directions:
1. In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
2. In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.
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