Spring Pasta Salad with Cilantro-Walnut Pesto Recipe

Name: Spring Pasta Salad with Cilantro-Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Walnuts; 2 Tablespoons Olive Oil; 1/2 cups Firmly Packed Cilantro; 1 Tablespoon Lemon Juice; 1 clove Garlic, Minced; 1 pinch Salt And Pepper; 8 ounces, weight Pasta, Your Preferred Shape; 1/2 whole Zucchini, Sliced; 1/2 whole Red Pepper, Stem And Seeds Removed, Sliced; 4 ounces, weight Mozzarella, Shredded; 1 pinch Salt

Servings: persons

1/2 cups Walnuts
2 Tablespoons Olive Oil
1/2 cups Firmly Packed Cilantro
1 Tablespoon Lemon Juice
1 clove Garlic, Minced
1 pinch Salt And Pepper
8 ounces, weight Pasta, Your Preferred Shape
1/2 whole Zucchini, Sliced
1/2 whole Red Pepper, Stem And Seeds Removed, Sliced
4 ounces, weight Mozzarella, Shredded
1 pinch Salt

1
1.
2
First, make the pesto.
3
In a food processor, blitz the walnut halves into crumbs.
4
Add the olive oil, cilantro, lemon juice, garlic, salt and pepper and continue to pulse until you have a paste.
5
Scrape into a small bowl and set aside for later.
6
Note, the pesto can be made ahead and refrigerated until needed.
7
2.
8
Cook the pasta according to the packet instructions and just before youre ready to remove it from the heat and drain it, add the zucchini into the boiling water and blanch for a minute.
9
Drain the pasta/zucchini, reserving a little of the starchy pasta liquid in a cup.
10
Return pasta mixture to the pan.
11
3.
12
Stir the pesto into the pasta mixture (if needed, use some of the reserved pasta liquid to help loosen the pesto).
13
Then fold in the mozzarella and red pepper.
14
Add some seasoning to taste.
15
4.
16
Serve between two pasta dishes and enjoy with a glass of white wine.
17
This was a recipe originally by Mollie Katzen, which I adapted ever so slightly.
18
I replaced some of the oil with lemon juice for a lighter, fresher flavor.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Walnuts, 2 Tablespoons Olive Oil, 1/2 cups Firmly Packed Cilantro, 1 Tablespoon Lemon Juice, and more.

Yes, Spring Pasta Salad with Cilantro-Walnut Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Pasta Salad with Cilantro-Walnut Pesto

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