5 cups rough-cut cilantro
3 T. finely chopped garlic
1.5 cups olive oil
2 lemons zested and juiced
Combine cilantro, garlic, in blender. Turn blender on; slowly stream in oil. Pour in a bowl; add lemon juice and zest. Season with salt.
Penne with Cilantro Pesto & Roasted Veggies
6 cups cooked penne
1 cup red bell pepper
1 cup carrot
2.5 cups yellow squash
1 cup red onion, small diced
Toss chopped veggies in bowl with oil, salt & pepper. Roast for 10 minutes in preheated 425 oven.
Toss pasta with pesto; fold in veggies and top with goat cheese.
Presented by Nancy Kendrick, The Coop Cafe
Date: 5/27/2015
