Best Spaghetti With Cilantro Sauce Recipes

CREAMY CILANTRO PESTO PASTA

Creamy Cilantro Pesto Pasta image

Provided by Marie

Time 25m

Number Of Ingredients 11

Ingredients

1 lb pasta ((500 g) any shape of pasta will work here.)
1/2 tbsp olive oil
2 garlic cloves (minced)
3/4 cup half-and-half ((12% fat) or light cream (20% fat))
2 cups cilantro (packed - you can add the stems, too)
1/2 cup roasted almonds
1/4 cup red onion (chopped)
1/4 tsp crushed pepper flakes (more or less to taste)
1/2 teaspoon sea salt
2 tbsp lime juice
1/4 cup extra virgin olive oil

Steps:

Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions.
While the water is heating and pasta is cooking, make the cilantro pesto. Place all the ingredients, except olive oil, in a food processor and pulse until combined and it looks like a rough paste, scraping the sides of the bowl as needed. While the food processor is running, pour olive oil in a steady stream and process until smooth.
When pasta is ready, save about 1/2 cup of pasta water (don't forget, it's important for the sauce!) and drain the pasta in a colander.
Heat olive oil in a large skillet over medium-low heat, and cook garlic for 30 seconds or so, until fragrant. Pour cream and mix. Turn off the heat and stir in cilantro pesto. Add cooked pasta and toss to coat with the sauce. Add a little bit of pasta cooking water, a little bit at a time, until you reach a perfectly smooth texture. Taste and adjust salt as needed. Serve immediately.

Nutrition Facts : ServingSize 1 /4, Calories 727 kcal, Carbohydrate 93 g, Protein 20 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 321 mg, Fiber 6 g, Sugar 4 g

FABULOUS CILANTRO PESTO

Fabulous Cilantro Pesto image

This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.

Provided by Gena Urias

Categories World Cuisine Recipes European Italian

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

Steps:

Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g