Cilantro-lime-peanut pesto w/ Linguini

(Adapted from a Martha Stewart Recipe)

Ingredients

•   2 bunches cilantro, 1/4 cup leaves reserved for serving
•   2 cloves garlic, smashed and peeled
•   2 TBL fresh ginger, peeled and chopped
•   4 tablespoons canola oil
•    2 tablespoon toasted sesame oil
•    1/2 teaspoon red-pepper flakes
•    1 teaspoon grated lime zest plus 4 tablespoons fresh lime juice
•   1 TBL light-brown sugar
• 1 cup roasted peanuts, divided
•   3 to 4 tablespoons low-sodium soy sauce
•   24 ounces spaghetti or linguine, cooked according to package instructions

Directions

1. In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine. In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.
   
   Frozen Meal instructions:  defrost pesto in refrigerator or on counter. Cook Linguine and toss pesto with hot pasta.  Sprinkle peanuts on top.
   

Side Dishes

We loved french bread and fruit salad with this!