![](https://cdn.statically.io/img/www.allrecipes.com/thmb/sxC7qLRuvojeJ9aYzGtqS2l-7eY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/803877-20b2264d7d4b4b39a1dd1a292d94701b.jpg)
Ingredients
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1 (16 ounce) package farfalle pasta
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1 bunch fresh cilantro
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½ cup walnuts or pecans
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¼ cup grated Parmesan cheese
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5 cloves garlic, minced
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1 tablespoon white wine vinegar
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½ teaspoon cayenne pepper
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salt to taste
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½ cup olive oil
Directions
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Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
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Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
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Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.
Nutrition Facts (per serving)
386 | Calories |
21g | Fat |
43g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 386 | |
% Daily Value * | |
Total Fat 21g | 26% |
Saturated Fat 3g | 16% |
Cholesterol 3mg | 1% |
Sodium 55mg | 2% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 10g | 20% |
Vitamin C 3mg | 3% |
Calcium 62mg | 5% |
Iron 2mg | 12% |
Potassium 187mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.