This cilantro peanut pesto pasta is an Asian inspired version of an Italian classic with flavors that mimic those of a savory peanut sauce.
I don’t think I could possibly describe in words how much I love cilantro or how much I love peanut sauces or how much I love making pesto. Not to mention how much I love eating pasta. This might just be heaven for me. Plus, it’s a quick and budget-friendly meal. You can’t get much better than that – unless you could make it calorie free. In which case, I would eat the entire pound of pasta all by myself.
On a side note, I got a really cool new food processor *affiliate link-blender combo machine for my birthday. A food processor *affiliate link was just one of those things that I had decided to live without while we are living in France, but now that I have one I have been looking for as many reasons to use it as I can find. So far, this cilantro peanut pesto tops my list of uses. Just throw everything into the food processor *affiliate link, toss the pasta with the sauce and garnish with extra peanuts and cilantro. It really doesn’t get much easier than that.
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Cilantro Peanut Pesto Pasta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
- 1 pound linguine
- 1 cup roughly chopped cilantro
- 1/3 cup peanut butter
- 1/4 cup peanuts
- 1/4 cup lime juice
- 3 tablespoons soy sauce
- 3 tablespoon olive oil or vegetable oil
- 1 tablespoon brown sugar
- 1 1/2 tablespoons grated fresh ginger
- 1 teaspoon sesame oil
- 1/4-1/2 teaspoon crushed red pepper
- 2 cloves garlic
For serving:
- Peanuts
- Cilantro leaves
- Lime wedges
Instructions
- Cook pasta according to package instructions.
- In a food processor *affiliate link, add all of the ingredients. Blend until smooth.
- Toss pasta with the sauce and serve with extra cilantro, peanuts and lime wedges.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted by Our Best Bites.
14 Comments
Kelli H (Made in Sonoma)
September 3, 2012 at 8:55 pmI have this recipe on my blog, too. It’s sooo good!
Autism United
September 4, 2012 at 4:24 pmWhat a nice pesto change. Really look forward to trying your recipe. What would frig life be like if I was to make lots to share or store?
ateaspoonofhappiness
September 4, 2012 at 5:51 pmI would say probably about 3 days or so for the fridge, but if you wanted to make a lot you could definitely freeze it. In fact, check out Country Cleaver’s tips for freezing pesto http://www.countrycleaver.com/2012/08/presto-pesto-cubes-how-to-make-and-freeze-pesto.html
Melissa
September 5, 2012 at 3:47 amThis sounds fabulous! I’m definitely going to have to try it out!! Thanks for sharing!
vincent
September 5, 2012 at 2:08 pmHello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
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