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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a great use for leftover cilantro that threatens to go bad! It's like a Latin pesto. Serve with black beans for taste and authenticity. Ingredients:
4 -5 garlic cloves (or more if you're a super-hard-core gaucho) |
1 lemon, juice of |
1 bunch cilantro (stems are fine) |
1/2 teaspoon salt |
2 tablespoons extra virgin olive oil |
8 ounces broccoli florets |
16 ounces capellini |
Directions:
1. Bring a large pot of water to boil. Add pasta and cook according to package directions. Drain when cooked through. Make gaucho sauce while pasta cooks (below).
2. In a food processor, combine garlic, lemon juice, cilantro, salt, and oil. Pulverize in pulses until you have a reasonably smooth, paste of grand, green greatness. Set aside.
3. Steam broccoli until tender. If using frozen broccoli, thaw under warm water. Place broccoli and drained pasta
4. Toss together with enough gaucho seasoning to lightly coat; add a little more olive oil if you need to to help the spreading process.
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