Spaghetti With Cilantro Pesto
|Spaghetti/Linguine||16 Ounce (1 Package)|
|Reduced sodium chicken broth||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Fresh lime juice||1 Tablespoon|
|Jalapeno chili||1 , seeded and coarsely chopped|
|Garlic||1 Clove (5 gm), peeled|
|Pine nuts||1⁄4 Cup (4 tbs), toasted|
|Cilantro leaves with stems||1 1⁄2 Cup (24 tbs) (Use Fresh)|
|Fresh cilantro with stems||1 1⁄2 Cup (24 tbs)|
|Fresh parsley leaves||1⁄2 Cup (8 tbs)|
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, into food processor with knife blade attached or into blender, measure chicken broth, olive oil, lime juice, jalapeno, garlic, 2 tablespoons pine nuts, and 1 teaspoon salt.
Add cilantro and parsley and blend until smooth.
Drain pasta; return to saucepot.
Add cilantro mixture; toss well.
Sprinkle with remaining 2 tablespoons pine nuts to serve.