Fettuccine With Cilantro Pesto Sauce
From chefmeow 15 years ago
- 20 minutes to make
- Serves 6
This recipe comes from the Wright Estate. I purchased this collection from Wills Point, Texas in 1988.
Ingredients
- 1 pound fettuccine shopping list
- 16 ounces black beans rinsed shopping list
- 11 ounce can Mexican style corn drained shopping list
- Pesto: shopping list
- 2 cups fresh cilantro shopping list
- 2 cups fresh parsley shopping list
- 4 ounces green chilies drained shopping list
- 1/3 cup unsalted roasted peanuts shopping list
- 1/4 cup fresh lime juice shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon bottled chopped garlic in oil shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon salt shopping list
How to make it
- Cook pasta according to directions.
- Puree pesto ingredients in food processor until smooth.
- With processor running gradually add 1/3 cup pasta cooking water.
- Drain pasta then return to pot and add pesto, black beans and corn.
- Toss to mix and heat through.
People Who Like This Dish 3
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