I call this a pasta because I enjoyed it cold, having made it with leftover flank steak from last night. I had a huge bunch of cilantro in the fridge (my favorite herb, ever!) so I decided to make a bright, lemony pesto with it. Whether you eat this warm or cold, it's definitely a winner!
3 oz. whole wheat pasta
2 cups fresh cilantro
1/4 cup toasted walnuts
1/4 teaspoon red pepper flakes
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon olive oil
4-6 oz cooked flank steak, cut into strips
1 plum tomato, chopped
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
2. To make the pesto, add the cilantro, walnuts, red pepper flakes, lemon zest, lemon juice, olive oil and a pinch of salt and pepper to a food processor and process until finely ground.
3. Add the pasta, pesto, flank steak and tomato to a large bowl and toss until well combined. Divide into two bowls and enjoy.
You can substitute cooked shrimp, chicken breast or your favorite protein for the steak, or enjoy it as a vegetarian dish.
Sprinkle with parmesan cheese and a little extra olive oil for even more flavor.