Recipe courtesy of Freddie J Bitsoie
Cholla Bud Pesto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 508
- Total Fat
- 33
- Saturated Fat
- 5
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 5
- Sodium
- 299
- Total: 25 min
- Active: 15 min
Ingredients
Kosher salt
1/2 pound bow-tie pasta
1/2 cup Cholla Bud Pesto, recipe follows
1/2 cup cherry tomatoes, sliced in half
1/4 avocado, optional, diced
1 tablespoon chopped fresh cilantro
Cholla Bud Pesto:
1 cup cooked cholla buds
2 teaspoons roasted pine nuts
1 clove garlic, minced
1/4 cup queso fresco
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
Directions
- In a large, heavy-bottomed pot, bring water to a boil. Season the water with about 4 tablespoons of salt. Add the pasta and cook until al dente. Drain the pasta and place in an ice bath until cool. Drain the pasta well.
- In a medium bowl, mix the pasta with the Cholla Bud Pesto. Mix in the tomatoes and garnish with the avocado and cilantro.
Cholla Bud Pesto:
- Using a food processor, add the cooked cholla buds and pulse until the buds are chopped. Do not puree. Add the pine nuts, garlic, queso fresco, salt and pepper. Keep pulsing the processor. Add the oil last and set aside.
Cook’s Note
You can use leftover pesto to crust a bison tenderloin, spread on a sandwich or top a canape.