Parsley Cilantro Pesto Pasta | Pasta
Need a lacto ovo vegetarian side dish? Parsley Cilantro Pesto Pasta | Pasta could be an outstanding recipe to try. This recipe makes 3 servings with 547 calories, 14g of protein, and 28g of fat each. For $2.39 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 12 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up elbow pasta, olive oil, garlic clove, and a few other things to make it today. It is brought to you by Spice Up the Curry. With a spoonacular score of 93%, this dish is great. If you like this recipe, take a look at these similar recipes: Parsley Pesto Pasta, Parsley Pesto Pasta, and Pasta with Parsley-Walnut Pesto.
Servings: 3
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
Elbow pasta - 200 grams
Cilantro or coriander leaves - ½ cup
Garlic clove- 1 large
Green chili - 1 small, chopped finely, optional
Lemon juice - 2 teaspoons
Olive oil - 1 tablespoon
Onion - ½ cup, chopped finely
Parsley leaves (flat-leaf or curly-leaf) - 1 cup
Freshly crushed black pepper - to taste
Pesto - ½ cup
Red pepper or green pepper - ½ cup, chopped
Salt - to taste
Salt and pepper - to taste
Vegetarian Parmesan cheese - ¼ cup + little more for garnishing
Walnuts - ¼ cup
Equipment:
food processor
sauce pan
spatula
frying pan
Cooking instruction summary:
Take all the ingredients except olive (parsley, cilantro, garlic, walnuts, parmesan cheese, salt, pepper, lemon juice) in the food processor. Pulse it couple of times, also scrape down the sides using spatula.While food processor is running, slowly add olive oil through tube. Oil should not be separated and your pesto is ready.This quantity makes about 1 cup of pesto, we are using cup in pasta and I freeze rest for later use.Take large saucepan or patila, add enough water and bring it to a rolling boil on high heat. Add big pinch of salt and pasta. Stir once and Let pasta cook till al dente (cooking time should be mentioned on the pasta box.). Drain all the water and keep it aside.Heat the oil in a pan on medium heat. Once hot saute green chili for few seconds. Then mix in chopped onions with some salt. Be careful, pasta and pesto both have already salt in it. Let onions get translucent. Then add capsicum and cook for 2-3 minutes.Mix in pesto and freshly ground black pepper and let it get heated through.Then mix in boiled, drained pasta.Garnish with parmesan cheese and serve.
Step by step:
1. Take all the ingredients except olive (parsley, cilantro, garlic, walnuts, parmesan cheese, salt, pepper, lemon juice) in the food processor. Pulse it couple of times, also scrape down the sides using spatula.While food processor is running, slowly add olive oil through tube. Oil should not be separated and your pesto is ready.This quantity makes about 1 cup of pesto, we are using cup in pasta and I freeze rest for later use.Take large saucepan or patila, add enough water and bring it to a rolling boil on high heat.
2. Add big pinch of salt and pasta. Stir once and
3. Let pasta cook till al dente (cooking time should be mentioned on the pasta box.).
4. Drain all the water and keep it aside.
5. Heat the oil in a pan on medium heat. Once hot saute green chili for few seconds. Then mix in chopped onions with some salt. Be careful, pasta and pesto both have already salt in it.
6. Let onions get translucent. Then add capsicum and cook for 2-3 minutes.
7. Mix in pesto and freshly ground black pepper and let it get heated through.Then mix in boiled, drained pasta.
8. Garnish with parmesan cheese and serve.
Nutrition Information:
covered percent of daily need
