Fettucini with Cilantro Pesto

Shhhh…. Don’t tell my husband he ate Cilantro last night.  He doesn’t like it one bit.  For that matter, I am not a huge fan either, but I had to figure out a way to eat all that cilantro that comes to me in my weekly CSA share.  And now I’ve got it!  A simple summer dish, with minimal cooking and time, that is delicious and healthy.

Tools Needed: Food Processor, Large Pot, Large Serving Bowl

1 lb of fetuccini

salt

1/3 cup of shelled walnuts

1-2 cloves of garlic (depending how much you like garlic!)

1 bunch of fresh cilantro, stems trimmed, washed and dried

Juice of ½ a lime

1/3 cup of grapeseed or olive oil

½ teaspoon of ground cumin

salt and pepper to taste

Set a large pot of water to boil on the stove.

Meanwhile in a food processor blend the walnuts and garlic cloves until fairly smooth.

Add the cilantro and lime juice and blend again.

With the motor running slowly add the oil until the mixture becomes smooth and looks like pesto.

Transfer to a large serving bowl and add cumin, salt and pepper to taste.  Stir well.

Once the water had boiled add your fettucini and about a teaspoon of salt, stir and cook about 7 minutes or until al dente.  Drain the pasta, add to the pesto bowl, toss and serve.

Shrimp or grilled chicken make a wonderful addition to this dish!