Recipe courtesy of Guru's

Guru's Cilantro Lime Pesto Pasta

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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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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, plus 1/2 cup shredded

1 1/2 teaspoon salt

1/4 cup chicken broth

8 cups linguini pasta, cooked al dente

2 cups cooked, cubed chicken

4 cups pesto sauce

1 cup sun-dried tomato, sliced julienned


  1. 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 remaining asiago and sun-dried tomatoes.