Lime Cilantro Linguine with Basil & Cilantro Pesto

Recipe contributed by Allison of Boulder, CO

Serving Size:  4-6


1 lb. Pappardelle's Lime Cilantro Linguine
1 onion, medium size
1 lb. Italian sausage, (can be substituted with vegan sausage)
1/2 lb. broccolini
Kalamata olives, to taste

Pesto (recipe adapted from Isa Chandra's Veganomican)
2 cups fresh basil*
1 cup fresh cilantro*
1/2 cup almonds or pine nuts*
2 cloves garlic*
2 tablespoons fresh lime juice*
1/4 cup extra virgin olive oil*
1/2 teaspoon Braggs liquid amino*

*Or use Pappardelle's Cilantro & Roasted Poblano Chile Pesto


  1. Cook pasta in a pot of rapidly boiling water until al dente (about 8-10 minutes). Drain.
  2. In a food processor, combine basil, cilantro, almonds (or pine nuts), garlic, lemon juice, olive oil and liquid amino. Process until smooth. Or, replace "*" items with Pappardelle's Cilantro & Roasted Poblano Chile Pesto.
  3. In a sauté pan over medium heat, sauté onions, sausage and broccolini until the sausage has been cooked through.
  4. Combine pasta, pesto and sausage, onions & broccolini. Top with olives to taste. Serve and enjoy!