Guru's was one of my frequent lunch spots while I was living in Provo, Utah & their Lime Pesto Pasta was my favorite.
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To make the pesto sauce:
1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago cheese
1 1/2 teaspoon salt
1/4 cup chicken broth
8 cups linguine pasta, cooked al dente
2 cups cooked, cubed chicken
1 cup sun-dried tomato, sliced julienned
Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with an additional 1/2 cup asiago and sun-dried tomatoes.
9 comments:
This recipe looks SO good! We plan on making your recipe this weekend too! This blog idea is so fun!! I hope everyone else gets into it!
I was just wondering on your recipe...does it really call for 8 cups of linguini? That seems like a lot to me. How many does this recipe serve? Should I half it for Eric and I and another couple? We are going to make it tomorrow...looks so good! Anyway, just let me know. Thanks!!
This is a big recipe, yes. I couldn't figure out how to make exactly 8 cups, so I just used an entire "regular" box of linguini- this seemed to work just fine, and the proportions worked well. We love having leftovers to take to work in lieu of spending $10 on lunch, so we had it for lunch (and dinner!) the next day.
Okay so we tried this recipe tonight...it was delicious! Very rich and filling. We definately enjoyed it! Thanks for sharing!:)
umm...if you got my email...we kind of screwed up this recipe...I am anxious to try it the right way...it still turned out pretty good though. :)
I got your email late last night. If you have any urgent questions, send them to me at work, as I can't check my personal email at GS thanks to firewalls to prevent insider trading. kathryn.whiting@gs.com
I can't imagine that it was very good with TWICE the amount of pesto! :) I love this recipe- give it another shot when you get the chance. Tell me if my revised recipe is a little easier to understand.
yah the revised directions are a lot more clear...the 4 cup thing threw me off to because the sauce we made in the blender wasn't 4 cups it was more like 11/2 cups so I didn't know what the 4 cups of pesto sauce was referring to and I have never had cilantro pesto...only basil pesto. Oh well.We have enough stuff to try again. I think we might try it on Sunday. It was super rich and filling with all the pesto. I am looking forward to a lighter meal.:)
Well round two went much better! The pasta was a lot lighter for sure and very delicious! I loved it! I don't have any pictures to add, but I liked how you posted pictures of your coconut curry meal. :) Thanks for the great recipe! We will definately make it again!
hi. found this as i was searching for the apple pie cooking instructions. did you know that the grows own gurus? does mike know? just remember that if you ever find yourself in provo again.
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