Cilantro Pesto Pasta

Recipe courtesy Rachael Ray


1 clove garlic, cracked away from the skin

2 inches fresh ginger root, chopped

1 teaspoon crushed red pepper flakes

3 ounces, about 1/2 cup, macadamia nuts

1 lime, juiced

1 cup cilantro leaves

1/2 cup evoo -- extra-virgin olive oil, eyeball it

1 teaspoon coarse salt, eyeball it in palm of your hand

1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved


Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.