Cilantro Lime Pesto Pasta

Recipe courtesy Jason Wrobel
Show: How to Live to 100 Episode: How to Live to 100
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 10 min
YIELD: 4 servings


  • 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
    • 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.
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      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.

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