Romanesco With Pepita Pesto Food

PEPITA, CILANTRO AND GOUDA PESTO

Pepita, Cilantro and Gouda Pesto image

Pesto steps into Mexican territory with pepitas, cilantro and aged Gouda.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 7

Ingredients

1/3 cup lightly toasted pepitas
3 cups loosely packed fresh cilantro
1/2 teaspoon chopped garlic
1/2 teaspoon orange zest
Kosher salt
1/2 cup coarsely grated aged Gouda cheese
1/2 cup grapeseed oil

Steps:

Put the pepitas in a food processor and pulse until finely ground. Add the cilantro, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the grapeseed oil and process until combined. Transfer to a bowl.

SPAGHETTI WITH PEPITA PESTO AND CACTUS

Spaghetti with Pepita Pesto and Cactus image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
8 ounces spaghetti
1 28-ounce can or jar nopalitos (cactus), drained
1/3 cup pepitas (green pumpkin seeds)
1 bunch fresh cilantro, leaves only (about 3 cups)
2 cloves garlic, sliced
1/3 cup extra-virgin olive oil
1 tomato, finely chopped
1 Fresno chile pepper, finely chopped (remove seeds for less heat)
1/3 cup crumbled Cotija cheese
Freshly ground pepper

Steps:

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the cactus during the last 1 minute of cooking. Reserve 1 cup cooking water, then drain. Return the pasta and cactus to the pot.
Meanwhile, spread the pepitas on a baking sheet and toast in the oven until golden, about 8 minutes. Let cool 5 minutes, then transfer to a blender. Add the cilantro, garlic, olive oil and 1/2 cup of the reserved cooking water and puree until smooth.
Add the pepita pesto, tomato, chile and all but 2 tablespoons of the cheese to the pot with the pasta and cactus; toss to combine, slowly adding the remaining 1/2 cup cooking water as needed to loosen. Season with salt and pepper. Serve topped with the remaining 2 tablespoons cheese.

Nutrition Facts : Calories 520, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 14 milligrams, Sodium 668 milligrams, Carbohydrate 52 grams, Fiber 5 grams, Protein 15 grams, Sugar 4 grams

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