Lemon Pepper Pappardelle with Tomatillo and Cilantro Pesto

July 28th, 2013

tomatillos

I have to admit I had never seen a tomatillo until it arrived in my Fresh Box (local CSA fresh and local fruit and vegetable box).  I wasn’t sure what to do with it, so I did a bit of research to get some ideas and came up with a mouthwatering new dish.

Tomatillos are also know as Mexican tomatoes.  They are green, tart and grow encased in a papery husk.  They are rich in vitamins C and K, a great source of fiber and add a bright, fresh, lemony flavor to your food.

I decided to mix them with limes and cilantro to make a delicious pesto and serve it over one of my favorite pastas (I found at Trader Joe’s)…lemon pepper pappardelle.  The flavor combination is amazing…enjoy!

Lemon Pepper Pappardelle with Tomatillo and Cilantro Pesto
8 oz lemon pepper pappardelle
12oz tomatillo, husked and quartered (about 4 tomatillos)
2 cups packed cilantro, washed and dried
2 cloves garlic
2 Tablespoons pine nuts
1/2 jalapeno, seeds removed
2 Tablespoons extra-virgin olive oil
juice of 1 lime
a pinch of Kosher salt

Cook the pasta according to the directions on the package.

Place the jalapeno, pine nuts and garlic into the food processor and pulse to combine. Add the cilantro, 3/4 of the tomatillo, lime juice, and a little salt and run the processor. While the processor is running, drizzle in the olive oil.

Toss the pasta with the pesto and the reserved chopped tomatillo.

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1 comments
Debbie
Debbie

I just tried your crust less Swiss Chard Quiche recipe. It was absolutely delicious. I can't wait to dive into some of your other posts and creat more delicious meals. Thanks so much!