Cilantro Pasta Recipe 465 Recipes

CILANTRO PASTA RECIPE - (4.6/5)

Steps:

• Heat 2 tablespoons oil in a large deep nonstick skillet over medium heat and cook dry pasta about 4 minutes or until golden, turning once. Drain on paper towels. Heat remaining 1 tablespoon oil and cook onion about 5 minutes or until tender, stirring occasionally. Stir in tomatoes and jalapeno and cook over medium-high heat about 5 minutes or until thickened. Return pasta to skillet. Add water and 2 Knorr® Cilantro Minicubes. Bring to a boil. Reduce heat and boil gently about 5 minutes or until pasta is tender, pressing and breaking up nests. Stir in an extra 1/4 cup water to thin sauce, if needed. Stir in remaining 2 MiniCubes and serve with grated Parmesan cheese.

CILANTRO PESTO PASTA

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.

FABULOUS CILANTRO PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
• In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
• Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

SPAGHETTI WITH CILANTRO SAUCE

Steps:

• In a large saucepan of salted boiling water add spaghetti and cook until al dente.
• Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
• Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.

CILANTRO PASTE

Steps:

• Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice.
• Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into 1/4 cup containers and freeze.
• USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli.

CILANTRO PESTO

Steps:

• Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.