Monday, June 4, 2012

Pasta with Cilantro-Peanut Pesto

We had Erik's 8th grade graduation tonight....first off - that makes me feel OLD!!  I was 16 when he was born - where did time go.....second off - he is taller than me now, when I'm wearing heels AND on my tip toes...what the heck!

Back to the meal - we needed something quick tonight so we could head off to the world of traffic, so Ross was nice enough to make this for us - and it was pretty good.  I really liked it - Ross thought it was "eh" more leftovers for me!! :)
Serves 4 main dish / 6-8 small sides: OBB

1 bunch cilantro, roughly chopped (about 1 cup)
1 clove garlic, smashed, peeled, and roughly chopped
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4-1/2 teaspoon red pepper flakes
1 1/2 teaspoons brown sugar
zest and juice from one lime (about 2 teaspoon zest and 2 tablespoons juice)
1/4 cup roasted peanuts (plus more for serving, if desired)
2-3 tablespoons low sodium soy sauce
3/4 pound (12 oz) linguine or spaghetti, cooked according to box instructions

In a food processor (or blender!), combine cilantro (save a bit of cilantro for garnish), garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce).  Pulse until a coarse paste forms.  Season with soy sauce and pulse to combine.

In a large bowl, toss pesto with hot pasta.  Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired.   Serve immediately.  (If you’re prepping and not quite ready to eat yet,  I recommend waiting to toss with pasta until right before serving for the best flavor.)

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