Saturday, September 13, 2014

Farfalle with Cilantro & Almond Pesto

Pasta is a perfect fit when you need to cook in a jiffy especially during mid-week after long work hours. Don't you think so? Go ahead and prepare the Cilantro & Almond Pesto to make this yummy pasta.


Farfalle - 1 pound
Garlic Cloves - 5 large
Almonds - 10
Cilantro, chopped - 1 1/2 cups
Olive Oil - 1/3 cup + 1 tablespoon
Salt to taste
Red Chilli Flakes - 1 teaspoon (to increase spice level, add 1/2 teaspoon more)
Parmesan Cheese, grated - 2 tablespoons


  1. To prepare Pesto, take garlic cloves in a blender. Pulse to get a coarse paste. Do not add water.
  2. Now add almonds and blend to get a coarse paste.
  3. Now add cilantro. DO NOT add water. Pulse the blender a few times until the leaves are well shredded.
  4. Now pour olive oil and blend until well combined. Do not make the pesto too smooth.
  5. Transfer the pesto into a bowl.
  6. Add Parmesan cheese, salt and red chilli flakes. Mix well. Keep it covered. This can be refrigerated for upto a day.
  7. Take 7-8 cups of water in a large pot. Bring it to boil.
  8. Add a little salt (keep in mind that the prepared Pesto has salt already added) and Farfalle. Cook until the the pasta is soft but firm and still holds shape; al dente.
  9. Transfer the cooked Farfalle into a colander to drain out the water. Do not keep it for too long as the pasta will cool down.
  10. Take Farfalle in a large mixing bowl, pour 1 tablespoon oilve oil. Toss gently.
  11. Add prepared pesto. Mix gently to combine well.
  12. Serve hot.


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