Ingredients
8
8 servings
- •1 (16 ounce) package farfalle pasta
- •1 bunch fresh cilantro
- •0.5 cup walnuts or pecans
- •0.25 cup grated Parmesan cheese
- •5 cloves garlic, minced
- •1 tablespoon white wine vinegar
- •0.5 teaspoon cayenne pepper
- •salt to taste
- •0.5 cup olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
- Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
- Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.
Nutritional Facts
Per 8 servings
- Calories: 386
- Carbohydrate: 43g
- Fat: 21g
- Fiber: 3g
- Protein: 10g
- Sugar: 2g
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