{"id":4926,"date":"2012-06-06T08:57:27","date_gmt":"2012-06-06T14:57:27","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4926"},"modified":"2012-06-06T08:57:27","modified_gmt":"2012-06-06T14:57:27","slug":"cilantro-peanut-pesto-pasta","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/06\/06\/cilantro-peanut-pesto-pasta\/","title":{"rendered":"Cilantro Peanut Pesto Pasta"},"content":{"rendered":"

When it comes to pesto, I tend to think only of the basil and pine nut variety. \u00a0This one<\/a> is my favorite. \u00a0But there are so many combinations of herbs and nuts that you can use to make pesto! \u00a0I find basil and pine nuts to be on the pricier end of the spectrum, so using cheap ingredients like cilantro and peanuts make this a wallet friendly pesto as well as a delicious one. \u00a0The pesto is tossed with some linguine and shredded chicken to make for a complete meal.<\/p>\n

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My Everyday Food<\/em> magazine on the iPad is proving to be quite the handy resource. \u00a0I can put the iPad in my cookbook holder. \u00a0I don’t have to print out the recipe, and I don’t have to have my big laptop next to the stove and sink. \u00a0In addition to being convenient, there are a lot of quick and simple recipes, like this one.<\/p>\n

I didn’t change much about the recipe. \u00a0I used less pasta than the recipe calls for. \u00a0I did this for a couple reasons. \u00a0I’d rather have more stuff in my pasta dishes and less pasta. \u00a0Also, my pasta was a 1 pound package. \u00a0I’d rather use half and have enough to use later for another recipe instead of using 3\/4 and trying to incorporate 1\/4 into a meal. \u00a0I had some pesto left over, so I should have just used the 3\/4 pound.<\/p>\n

The recipe calls for 1\/2 teaspoon red pepper flakes, but spice hasn’t been my friend lately. \u00a0So I left that out. \u00a0I used a little more ginger, added shredded rotisserie chicken for some protein, and used 2 tablespoons of soy sauce and found that to be plenty. \u00a0But start with 1 tablespoon, taste and adjust as you see fit.<\/p>\n

Martha says you can use the entire bunch of cilantro, including the stems. \u00a0I’m not sure if the same is true for basil and parsley. \u00a0I would think parsley would be since the two are so similar (I’ve bought one instead of the other at the store on more than one occasion). \u00a0Basil, I don’t know. \u00a0But since basil leaves are so big it isn’t a difficult task to remove them from the stem.<\/p>\n

This cilantro peanut pesto has inspired me to search out some other interesting pestos. \u00a0Here is a kale and walnut pesto<\/a> from Lauren of Healthy Foods for Living. \u00a0And Cookie + Kate’s arugula and walnut pesto<\/a> sounds amazing.<\/p>\n

Cilantro Peanut Pesto Pasta<\/h3>\n

From Everyday Food<\/em><\/p>\n

Ingredients<\/em><\/p>\n

    \n
  • 1 bunch\u00a0cilantro, 1\/4 cup leaves reserved for serving<\/li>\n
  • 1 clove garlic, smashed and peeled<\/li>\n
  • 1 inch piece fresh ginger, peeled and cut into chunks<\/li>\n
  • 2 tablespoons vegetable oil<\/li>\n
  • 1 tablespoon toasted sesame oil<\/li>\n
  • 1\/2 teaspoon grated lime zest plus 2 tablespoons juice<\/li>\n
  • 1 teaspoon light-brown sugar<\/li>\n
  • 1\/3 cup roasted peanuts, divided<\/li>\n
  • 2 to 3 tablespoons low-sodium soy sauce<\/li>\n
  • 1\/2 to 3\/4 pound spaghetti or linguine, cooked according to package instructions<\/li>\n
  • 2 cups shredded chicken (optional)<\/li>\n<\/ul>\n

    Directions<\/em><\/p>\n

      \n
    1. In a food processor, combine\u00a0cilantro, garlic, ginger, vegetable and sesame oils, lime zest and juice, brown sugar, and 1\/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.<\/li>\n
    2. In a large bowl, toss pesto with pasta. \u00a0Stir in shredded chicken.<\/li>\n
    3. Roughly chop remaining peanuts and sprinkle over pasta along with\u00a0cilantro\u00a0leaves.<\/li>\n<\/ol>\n