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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1 (16 ounce) package farfalle pasta |
1 bunch fresh cilantro |
5 cloves garlic, minced |
1 tablespoon white wine vinegar |
1/4 cup grated parmesan cheese |
1/2 teaspoon cayenne pepper |
1/2 cup walnuts or pecans |
salt to taste |
1/2 cup olive oil |
Directions:
1. 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.
2. 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.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
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