For a long time I’ve been wanting to try Rachael Ray’s cilantro pesto pasta. I used her recipe as a starting point, but reduced the oil, omitted the pasta water, changed the nuts, and added spinach for extra nutrition. This was unique, and good, something I would make again. The recipe as is made enough for 1 box of pasta (for my taste), but I doubled it to have some extra to freeze for a quick dinner in a pinch.
To make this #dinnerdoneby9am I prepare the pesto in the morning, refrigerate all day, then toss with hot pasta just before serving.
-1 bunch cilantro, washed, leaves picked off
-1 c spinach leaves
-1/4 c walnuts
-1/4 c olive oil
-2 cloves garlic
-1 inch piece ginger, peeled
-1/2 tsp salt
-1/2 tsp red pepper flakes
-juice of 1 lime
Puree all ingredients in food processor and toss with warm pasta of your choice.
