Description
This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.
Ingredients
- 1 (16 ounce) package farfalle pasta
- 1 bunch fresh cilantro
- 5 cloves garlic, minced
- 1 tablespoon white wine vinegar
- ¼ cup grated Parmesan cheese
- ½ teaspoon cayenne pepper
- ½ cup walnuts or pecans
- salt to taste
- ½ cup olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta
- and return water to a boil. Cook pasta for 8 to 10 minutes
- or until al dente; drain well.
- In an electric food processor or blender
- blend cilantro
- garlic
- vinegar
- Parmesan cheese
- cayenne pepper
- nuts
- and salt. Add 1/4 cup of the olive oil
- and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
- Pour pesto in a small saucepan and warm over low heat
- stirring constantly
- until pesto begins to simmer. Pour over cooked pasta and toss.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8