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Linguine wtih Cilantro Pesto


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Member since 2006

Serves 6 | Prep Time | Cook Time

Ingredients

3 garlic cloves
3/4 cup packed fresh cilantro
1/2 cup packed fresh parsley
1/2 cup extra virgin olive oil
1/3 cup finely grated Parmigiano-Reggiano
1/4 cup chopped walnuts
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
12 ounces dried linguine, cooked
and drained


Instructions


1. Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a paste forms. Toss with warm pasta.


Serves 6.


Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a new American farmer," July 2007.


Nutritional Information


Per serving: 430 calories, 25g fat, 10g prot., 43g carbs., 3g fiber, 230mg sodium.


Pairs Well With


Notes

For when you want a taste of summer when its chilly outside. I first made this recipe this summer using my fresh garden herbs, including Thai basil and parsley. Most of my herbs are dying out now, but I can always find fresh cilantro for cheap at the grocery store anytime of the year..

Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a new American farmer," July 2007.

Nutritional Information

Per serving: 430 calories, 25g fat, 10g prot., 43g carbs., 3g fiber, 230mg sodium.

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