Well Being

Pesto Pasta for Presto Pasta

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This is my entry for this weeks Presto Pasta night hosted by Haalo of  Cook Almost Anything.

One of my favorite things to experiment with is pesto.  It is just so darn good!  I like to grow different kinds of basil because each one adds a different complexity to the pesto.

Then I started experimenting with different herbs as the basic ingredients.  I found that one of my favorite spins on fresh pesto is to make it with cilantro and pecans.

Welcome to Texas.

To me the combination is fresh, rich, and delicious.  It gives it a nice twist.

Here is the recipe for the cilantro pesto.  Go ahead and make it first, that way the ingredients will mellow while you are making the rest of it.

Rotini Pasta with Mascarpone and Cilantro Pesto

  • 1 pound rotini pasta or other shapes that will hold the sauce, cooked a la dente
  • 8 oz mascarpone cheese
  • 1/4 cup cream
  • Salt and Pepper to taste
  • 1 cup pesto or more to taste
  • 1/2 cup freshly grated parmesan
  • 1/4 cup chopped pecans
  • a few chopped cilantro leaves
  1. Drain the pasta.
  2. Heat the mascarpone and the cream together until very well blended and creamy.
  3. Adjust seasonings.
  4. Stir the pasta into the cream mixture.  Blend well so that the pasta is well coated.
  5. Stir in the pesto and parmesan and toss the hot pasta so that the pesto is evenly mixed in.
  6. Place on the serving platter and sprinkle with pecans, cilantro and a little more parmesan.

That's it.  Another really simple recipe from me.  I must be getting lazy.

No worries there.  Daring Bakers is coming up. :/

images:marye audet