Green On Green Cilantro Pesto Pasta Salad Recipes

PESTO PASTA SALAD

Steps:

• Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about 1/2 cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl.
• Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
• Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
• To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese).
• Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest.

CILANTRO PESTO PASTA SALAD

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.

CILANTRO PESTO PASTA SALAD

Steps:

• Cook rigatoni to al dente.
• In blender, blend oil, cilantro, garlic and oregano until smooth.
• Toss pasta and dressing, and add salt and pepper to taste.
• Mix in pine nuts and olives.
• Cover and refrigerate.
• Toss again before serving.

RAVIOLI SALAD WITH CILANTRO PESTO, OLIVES, AND PEPITAS

Steps:

• Bring a large pot of water to boil. Meanwhile, make the cilantro pesto: In a blender, combine cilantro, Parmesan, garlic, lemon juice, all but 1 tablespoon pepitas, and a splash of oil. Blend until smooth. With machine running, slowly add remaining oil until pesto comes together into a vibrant green sauce. Season with salt and more lemon juice, if desired.
• Generously salt boiling water, add ravioli, and cook according to package instructions. Drain, transfer to a large bowl, and immediately toss with a big spoonful of pesto. Allow pesto to absorb, 1 minute, then add 1/2 cup pesto along with all but 1 tablespoon olives. Toss gently but thoroughly and add more pesto, if desired.
• Sprinkle with remaining olives, pepitas, and thyme. Serve warm or at room temperature. (Refrigerate remaining pesto in an airtight container, up to 2 days.)

GREEN CHILE-CILANTRO PESTO SAUCE (PASTA)

Steps:

• Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
• With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
• Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.