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Spaghetti with Cilantro Pesto
This quick no-cook sauce is lighter than traditional pesto because it's made without cheese and contains less oil.
INGREDIENTS conv. chart U.S. Metric
| .5 cup(s) | packed fresh parsley leaves |
| 1 package(s) | (16 ounces) spaghetti, substitute linguine |
| 1 teaspoon(s) | salt |
| .5 cup(s) | reduced-sodium chicken broth |
| 2 tablespoon(s) | olive oil |
| 1 tablespoon(s) | fresh lime juice |
| 1 | jalapeño chile, seeded and coarsely chopped |
| 1 clove(s) | garlic, peeled |
| .25 cup(s) | pine nuts (pignoli), toasted |
| .5 cup(s) | (about 2 bunches) packed fresh cilantro leaves with stems |
DIRECTIONS
- In large saucepot, prepare pasta in boiling salted water as label directs.
- Meanwhile, into food processor with knife blade attached or into blender, measure chicken broth, olive oil, lime juice, jalapeño, garlic, 2 tablespoons pine nuts, and 1 teaspoon salt. Add cilantro and parsley and blend until smooth.
- Drain pasta; return to saucepot. Add cilantro mixture; toss well. Sprinkle with remaining 2 tablespoons pine nuts to serve.
Photo: Ann Stratton
COOKING INFO
| Serves |
4
|
| Yield | -- |
| Prep Time | -- |
| Cook Time | 15 |
| Total Time | 30 |
| Oven Temp | -- |
|
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
|
NUTRITIONAL INFORMATION (per serving)
| Calories | 530 |
| Total Fat | 12.0g |
| Saturated Fat | 2.0g |
| Cholesterol | 0.0mg |
| Sodium | 755mg |
| Total Carbohydrate | 87g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 18.0g |
| Calcium | -- |
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