A change from the familiar basil pesto, our fresh Cilantro offers a
refreshingly unique flavor when tossed with fresh sweet
summer squash and penne pasta.

Pesto (Yields 1 cup)
1-3oz. package VEG Quickiesä Cilantro (or 3 bunches, stems removed)
6 cloves garlic
2/3 cup olive oil
½ tsp. pepper
½ tsp. salt
½ cup pinenuts
½ cup Parmesan cheese

Ingredients

1 package (1 pound) Penne pasta
2 each: Italian, Grey and Yellow Crookneck Squash, julienned
2- 2 1/4 oz. cans sliced black olives, drained

Directions

In a pot of boiling water, add a dash of olive oil and salt. Add pasta and cook according to package directions, or until al dente, about 12 minutes. Drain, rinse with cold water and drain again. Set aside while preparing remaining salad ingredients.

Combine all pesto ingredients, except pinenuts and Parmesan cheese, in a blender or food processor and puree. Add pinenuts and Parmesan cheese and puree until desired consistency is reached; set aside.

In a large mixing bowl place cooled pasta, julienned squash and black olives. Add pesto and toss until well blended. Yields 10 cups (about 8 servings).

Growers Express

Growers Express Recipes

Summer Squash Pasta Salad with Cilantro Pesto

Ingredients

Directions

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