spring veggie pasta with cilantro pesto

A springtime pasta with Southwest flavors! Easy, healthy, hearty and delicious!

2 large or 4 small bunches cilantro, chopped
1/2 cup slivered almonds, toasted
1 garlic scape or garlic clove, chopped
1/2 – 1 teaspoon red pepper flakes
juice of one lime
1/2 teaspoon coarse salt
4 – 5 grinds of pepper from mill (about 1/4 teaspoon)
1/2 – 2/3 cup avocado oil
salt & pepper to taste
3/4 pound penne pasta, cooked
8 – 9 radishes, sliced
1 1/2 cups cooked black beans or one 14-oz. can, drained and rinsed
2 handfuls arugula
1 cup cilantro pesto
8 ounces ciliegini mozzarella (cherry-sized), optional
sriracha, optional

View the full recipe at the Seasonal Veg Head →