Green Chile-Cilantro Pesto Sauce

From Cook's Country | June/July 2008

Why this recipe works:

This inventive Southwestern update is a new take on a traditional pesto sauce recipe. We prefer the heat of canned hot green chiles in this pesto sauce recipe, but medium or mild chiles will also work well. This pesto recipe works with both strand pastas and tubular shapes. To prevent… read more

This inventive Southwestern update is a new take on a traditional pesto sauce recipe. We prefer the heat of canned hot green chiles in this pesto sauce recipe, but medium or mild chiles will also work well. This pesto recipe works with both strand pastas and tubular shapes. To prevent overcooking the pasta, we didn’t rely on the cooking instructions on the pasta box; sometimes we needed to shave several minutes off the recommended cooking time for perfectly al dente pasta. We used a liquid measuring cup to retrieve 1/2 cup pasta water from the pot just before draining. If the sauced pasta was too dry, we used the water to achieve the desired consistency.

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Makes enough to sauce 1 pound of pasta

Ingredients

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