Printable Area
Cilantro Lime Pesto Pasta
Recipe courtesy Jason Wrobel
- Total Time:
- 35 min
- Prep:
- 15 min |
- Inactive Prep:
- 10 min |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- PASTA:
- 1 tablespoons olive oil
- One 8-ounce box regular or gluten-free angel hair pasta
- 1 cup black olives, pitted and quartered, plus more for garnish
- 1/2 red bell pepper, diced
- 1/4 cup raw pumpkin seeds
- PESTO:
- 2 1/2 cups fresh basil leaves, tightly packed, plus more for garnish
- 3/4 cup extra-virgin olive oil, preferably cold pressed
- 1/2 cup fresh cilantro leaves
- 1/2 cup pine nuts, plus more for garnish
- 3 tablespoons fresh lime juice
- 1 tablespoon minced garlic
- 2 teaspoons nama shoyu or tamari
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Pinch cayenne pepper
- Hemp seeds, for garnish
- Cook's Note: You may also substitute spaghetti, glass noodles or kelp noodles for the angel hair pasta in this recipe.
Directions
For the pasta: Bring a large pot of filtered water to a rapid boil. Add the olive oil and pasta to the water. Return to a boil. Cook uncovered until al dente, 6 to 10 minutes. Drain in a colander. Transfer the pasta to a large mixing bowl and fold in the olives, bell peppers and pumpkin seeds. Mix well to combine and set aside.
For the pesto: Place the basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayenne in a food processor. Process until semi-smooth, with a little bit of a chunky texture. Combine the noodles and pesto sauce with your hands and mix vigorously. Top with a sprinkle of hemp seeds, the reserved black olives, basil and pine nuts.