Guest guest Posted May 17, 2002 Report Share Posted May 17, 2002 xposting: veg, mc * Exported from MasterCook * Fettuccine with Cilantro, Mint and Cashew Pesto Recipe By :Joanne Weir Serving Size : 8 Preparation Time :0:00 Categories : Condiments Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces cashews -- (raw or dry roasted) 1 small jalapeno chile pepper -- cored, minced 2 garlic cloves -- minced 1 tablespoon peeled and grated fresh ginger 1/2 teaspoon ground coriander -- (Seed) 1/3 cup peanut oil 3 tablespoons olive oil 2 cups fresh cilantro leaves -- (lightly packed) 1/3 cup fresh mint leaves -- (lightly packed) 1/3 cup fresh flat-leaf parsley -- (lightly packed) 1/3 cup fresh basil leaves -- (lightly packed) 1 1/2 tablespoons fresh lime juice salt and black pepper 1 pound dried semolina fettuccine fresh herb sprigs -- for garnish 1. To dry roast raw cashews: Preheat oven to 350F. Spread cashews on a baking sheet and place in the oven until toasted and fragrant, 5 to 7 minutes. Remove from the oven and let cool. 2. Bring a large pot three-fourths full of salted water to a rolling boil. 3. Meanwhile, place the cashews in a food processor fitted with the metal blade and process until they form a rough paste. Add the jalapeno, garlic, ginger and coriander and pulse several times until the mixture is again a rough paste. Combine the peanut and olive oils in a small bowl. Add the cilantro, mint, parsley and basil leaves and have of the mixed oils to the food processor and process to make a rough paste once again. Add the lime juice and the remaining oil mixture and process until smooth. Season to taste with salt and pepper and set aside at room temperature. 4. Add pasta to the pot of boiling water, stir well and cook until al dente (tender but firm to the bite), 10 to 12 minutes or according to the package directions. Drain and transfer to a warmed platter. Pour the sauce over the pasta and toss well. Garnish with herb sprigs and serve immediately. Serve 6 to 8. Description: " Food Processor " Source: " Williams-Sonoma Seasonal Celebration: Spring [iSBN 0783546068] " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 18g Fat (43.2% calories from fat); 9g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat. NOTES : A refreshing seasonal variation on the traditional basil-pine nut pesto, this sauce is also good with other fresh or dried pasta ribbons or strands. Mint is among the first herbs to push up in early spring. Fresh cilantro, also known as fresh coriander or Chinese parsley, is abundant year-round, ready to add it's own pungent flavor to a wide variety of savory dishes. -JW Nutr. Assoc. : 0 0 0 26086 0 0 0 0 0 0 0 0 0 3274 2130706543 Quote Link to comment Share on other sites More sharing options...
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