Pasta Day: Fettuccine With Cilantro-Lime Pesto

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* Exported from MasterCook *

 

Fettuccine With Cilantro-Lime Pesto

 

Recipe By : Pasta for all Seasons, Robin Robertson, page 17

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups fresh cilantro leaves -- packed

1/2 cup fresh flat-leaf parsley -- packed

1/2 cup peanuts

1 large garlic clove

1/2 teaspoon salt

1 pinch cayenne pepper

1 lime -- juice and zest

1/3 cup vegetable oil

1 pound fettuccine

 

The heady Thai-inspired combination of cilantro, lime, and garlic deserves

a sturdy pasta such as fettuccine. For extra punch, include a hot chile

among the pesto ingredients. For added protein, toss the pasta with

stir-fried tofu.

 

Place the cilantro, parsley, peanuts, garlic, salt, and cayenne in a food

processor and blend thoroughly to a paste, scraping down the sides of the

bowl as necessary. Add the lime juice and zest, and process until

blended. With the machine running, slowly pour the oil through the feed

tube and process until the mixture is smooth. Set aside. Cook the

fettuccine in a large pot of salted boiling water, stirring occasionally,

until it is al dente, about 10 minutes. When the pasta is cooked, drain it

and place in a serving bowl. Add the pesto and toss well. Serve

immediately. Serves 4

 

Other pasta choices: perciatelli, linguine

 

 

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