This Thai pesto pasta is an herb medley with Pro-Chi make this a standout. Sub Pasta for roasted cauliflower for gluten-free.
1/2 lb. Pasta
1 1/2 C. Basil leaves
1/2. C. Cilantro leaves
1 1/2 t. Jalapeño pepper, seeded
Zest of one lime
1/4 C. Parmesan cheese, grated
1/2 C. Extra virgin olive oil
1/4 C. Pro-Chi Lentil Crunch
Cook pasta according to package instructions. Meanwhile, in a food processor, combine herbs, pepper, and lime zest. Pulse for 15 seconds. Slowly add in olive oil with processor running or in increments pulsing in between to incorporate. Add cheese and pulse to combine. Season with salt. Toss with hot pasta and top with Pro-Chi. This delicious Thai pesto pasta recipe serves 3-4.
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