Prep 20 mins
Cook 30 mins
This appeared in the June 2012 edition of *Everyday Food*; I've found quite a number of quick, easy and delicious recipes in this magazine over the years. Since there are just two of us, I only cooked up 1/2 a box of linguine, but made the full amount of pesto, so I don't know how it would work if one used the full box. But I liked it, and so did the DH!
- 1 bunch cilantro, 1/4 cup leaves reserved for serving
- 1 garlic clove, smashed and peeled
- 3⁄4 inch fresh ginger, peeled
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon lime zest, grated
- 2 tablespoons lime juice
- 1 teaspoon light brown sugar
- 1⁄3 cup roasted peanuts, divided
- 2 -3 tablespoons low sodium soy sauce
- 3⁄4 lb linguine, cooked according to package instructions
- In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and ¼ cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
- In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.