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Kamut Spaghetti with Cilantro Pesto replaces a traditional basil pesto with a cilantro-forward sauce. Parsley, pine nuts, Parmesan, olive oil, and sun-dried tomatoes round out the pesto.

Garlic and optional green chili are minced first in the blender or food processor. The herbs are pulsed next, followed by the remaining ingredients until the mixture becomes a smooth paste.

The sauce is tossed with hot, drained spaghetti rather than cooked in a separate pan. This keeps the fresh-herb character of the pesto intact.

Ingredients

• Kamut spaghetti, enough for 4–6 people
• 3–4 teaspoons garlic
• 1/2 teaspoon fresh green chilies, optional
• 3 cups fresh cilantro leaves, packed
• 3/4 cup fresh parsley, packed
• 1/2 cup pine nuts
• 1/2 cup olive oil
• 3/4 cup Parmesan cheese, grated
• 1/4 cup sun-dried tomatoes in oil
• Salt to taste

Method

Cook the Kamut spaghetti in boiling water until al dente. While it cooks, combine the garlic and optional green chili in a blender or food processor and pulse until minced. Add the cilantro and parsley and pulse again. Add the pine nuts, olive oil, Parmesan, sun-dried tomatoes, and salt and blend until a smooth pesto forms. Drain the spaghetti, toss thoroughly with the cilantro pesto, and serve. Makes 4–6 servings.