Best 7 Cilantro Pesto Pasta Recipes

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Cilantro pesto pasta is a flavorful and aromatic dish that is sure to please your taste buds. This recipe combines the bright, citrusy flavor of cilantro with the nutty flavor of pesto and the richness of pasta to create a truly unforgettable meal. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or special occasions alike. So if you're looking for a delicious and satisfying pasta dish, look no further than cilantro pesto pasta.

Check out the recipes below so you can choose the best recipe for yourself!

CILANTRO PESTO PASTA



Cilantro Pesto Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 9

1 clove garlic, cracked away from the skin
2 inches fresh ginger root, chopped
1 teaspoon crushed red pepper flakes
3 ounces, about 1/2 cup, macadamia nuts
1 lime, juiced
1 cup cilantro leaves
1/2 cup evoo -- extra-virgin olive oil, eyeball it
1 teaspoon coarse salt, eyeball it in palm of your hand
1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved

Steps:

  • Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.

GURU'S CILANTRO LIME PESTO PASTA



Guru's Cilantro Lime Pesto Pasta image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago, plus 1/2 cup shredded
1 1/2 teaspoon salt
1/4 cup chicken broth
8 cups linguini pasta, cooked al dente
2 cups cooked, cubed chicken
4 cups pesto sauce
1 cup sun-dried tomato, sliced julienned

Steps:

  • Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.

PASTA WITH CILANTRO PESTO AND BARLEY



Pasta with Cilantro Pesto and Barley image

This pasta dish is completely virtuous and completely delicious. And it's easy! Use any short, substantial pasta you like if you can't find orechietti. You can also make this with other fresh herbs. Good with more Parmesan on top!

Provided by KRISTINLEE8

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 10

1 ½ cups water
½ cup pearl barley
8 ounces uncooked orecchiette pasta
1 bunch cilantro
½ bunch green onions
1 cup grape tomatoes, halved
½ cup vegetable broth
¼ cup Parmesan cheese
1 cup torn arugula leaves
salt and pepper to taste

Steps:

  • In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
  • In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 81.6 g, Cholesterol 4.4 mg, Fat 3.6 g, Fiber 8.7 g, Protein 14.2 g, SaturatedFat 1.3 g, Sodium 303.1 mg, Sugar 2.4 g

PASTA WITH CILANTRO-PEANUT PESTO



Pasta with Cilantro-Peanut Pesto image

Cilantro can be polarizing, but many cooks around the world rely on it for the fresh, citrusy element it adds to an array of dishes -- like this pasta dish with Southeast Asian flair.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 11

1 bunch cilantro, 1/4 cup leaves reserved for serving
1 clove garlic, smashed and peeled
3/4-inch piece fresh ginger, peeled
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1/2 teaspoon grated lime zest plus 2 tablespoons juice
1 teaspoon light-brown sugar
1/3 cup roasted peanuts, divided
2 to 3 tablespoons low-sodium soy sauce
3/4 pound spaghetti or linguine, cooked according to package instructions

Steps:

  • In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, 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.
  • In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.

Nutrition Facts : Calories 471 g, Fat 16 g, Fiber 4 g, Protein 15 g, SaturatedFat 2 g

CILANTRO PESTO PASTA SALAD



Cilantro Pesto Pasta Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 14

2 cups tightly packed fresh cilantro leaves
1/2 cup pine nuts
1/2 cup grated Parmesan
1 teaspoon fresh lemon juice
2 cloves garlic
1 cup olive oil
2 cups grape tomatoes, cut in half
1/2 shallot, thinly sliced
Olive oil, for drizzling
Salt and freshly ground black pepper
4 cups cooked rotini pasta, cooled
4 cooked chicken breasts (we used grilled), cooled and cut into cubes
Parmesan shavings, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky.
  • For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool.
  • For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve.

EGG YOLK PASTA (UOVA DA RAVIOLO) WITH CILANTRO PESTO



Egg Yolk Pasta (Uova da Raviolo) with Cilantro Pesto image

My grandmother used to make this and I remember loving it when I'd cut into the pasta and the egg would pour out. She didn't use whole wheat flour in her pasta dough recipe and she would serve it with sautéed bacon and spinach. My kids and I prefer the pesto.

Provided by Cris

Categories     World Cuisine Recipes     European     Italian

Time 48m

Yield 4

Number Of Ingredients 17

2 cups chopped fresh cilantro leaves and soft stems
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons toasted almonds
1 ½ tablespoons plain non-fat yogurt
1 ½ teaspoons lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
3 cups all-purpose flour
1 cup whole wheat flour, or as needed
4 eggs
½ teaspoon olive oil
1 cup light ricotta cheese
⅓ cup Parmesan cheese
4 egg yolks
1 egg white
2 teaspoons water

Steps:

  • Place cilantro leaves, garlic, 2 tablespoons olive oil, toasted almonds, yogurt, lemon juice, salt, and pepper into a food processor. Pulse until mixture becomes a paste-like pesto, 6 or 7 pulses.
  • Mix all-purpose flour and whole wheat flour together in a bowl. Mound flour on a work surface such as a large wooden cutting board. Create a well in the center of the flour; add 4 eggs and 1/2 teaspoon olive oil into the middle of the well. Beat the eggs and olive oil and gradually begin incorporating the flour a little at a time using a fork, lifting flour up from the sides until most of the flour is incorporated into the eggs. Shape into a ball. Knead dough until it is elastic, 5 to 10 minutes, adding additional flour if it is too sticky.
  • Roll dough out into a large rectangle about 1/16 inch thick. Cut into 8 6x6-inch squares.
  • Mix ricotta cheese and Parmesan cheeses together in a small mixing bowl. Transfer to a piping bag or plastic bag (cut a small piece off a corner of the bag). Pipe a small circle of cheese mixture large enough to hold an egg yolk in the middle of 4 of the dough squares. Place an egg yolk in the center of each circle.
  • Mix 1 egg white and 2 teaspoons water together in a small bowl. Brush egg wash on edges of the pasta squares outside the egg yolk circle. Carefully place remaining 4 pasta squares on the egg yolks. Gently seal edges and try to eliminate any air pockets. Use a 6-inch round cookie cutter to remove the corners of the squares. Press edges of ravioli with tines of a fork to strengthen the seal.
  • Fill a large pot with lightly salted water and bring to a rolling boil; reduce heat to medium-high so water is just simmering. Carefully transfer ravioli to water; gently stir. Cook until pasta is tender, about 3 minutes. Remove with a slotted spoon and place on 4 warm serving plates. Serve topped with a spoonful of pesto.

Nutrition Facts : Calories 694.1 calories, Carbohydrate 97.2 g, Cholesterol 397.1 mg, Fat 21.8 g, Fiber 7.3 g, Protein 27.7 g, SaturatedFat 5.7 g, Sodium 357.6 mg, Sugar 1.8 g

PASTA WITH SHRIMP AND CILANTRO-LIME PESTO



PASTA WITH SHRIMP AND CILANTRO-LIME PESTO image

Categories     Pasta     Shellfish     Dinner

Yield 6 servings

Number Of Ingredients 10

2 1/4 cups fresh cilantro leaves
2/3 cup (scant) chopped green onions
4.5 Tblsp fresh lime juice
3 pressed garlic cloves
1 chopped, seeded, fresh jalapeno
2/3 cup of EVOO
1.5lb linguine
1.5lb uncooked medium shrimp, peeled and deveined
4.5 Tblsp tequilla
2/3 cup of Cotija or Feta cheese

Steps:

  • Blend 2 cups of cilantro leaves (leaving 1/4 cup for chopped garnish) and next 4 ingredients in food processor until coarse puree forms. With machine running, gradually add EVOO. Season generously with salt. (remember, this can be done ahead) Cook linguine in large pot of boiling, salted water until tender but still firm to bite, stirring occasionally. Drain. Meanwhile, heat remaining EVOO in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in the center, about 3 min. Remove skillet from heat; add tequilla. Return skillet to heat and stir until sauce is syrupy, about 30 sec. Add pesto; stir to coat. Remove from heat. Add pasta to sauce in skillet and toss. Season with salt and pepper. Divide pasta and shrimp among plates, and sprinkle with Cojita or Feta cheese and chopped cilantro.

Tips:

  • For a more pronounced cilantro flavor, use fresh cilantro leaves instead of dried cilantro.
  • If you don't have pine nuts, you can substitute walnuts or almonds.
  • To make a vegan pesto, omit the Parmesan cheese and use nutritional yeast instead.
  • To make a gluten-free pesto pasta, use gluten-free pasta.
  • For a spicier pesto, add a pinch of red pepper flakes or a serrano pepper.
  • If you want a smoother pesto, blend it for a longer period of time.
  • For a more rustic pesto, pulse the ingredients instead of blending them until smooth.
  • Serve the pesto pasta immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Cilantro pesto pasta is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be customized to your liking. With its bright and herbaceous flavor, cilantro pesto pasta is sure to be a hit with everyone at your table.

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