Cilantro Lime Pesto Pasta

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

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
    PESTO:
    • 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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      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.
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