Once again I am fighting my constant urge to think “is this Cilantro Pasta too simple?” It’s finding the balance between simple and too complicated that has always been the issue for me with my job, so I’ve decided to lean into it and call this what it is: a beautiful, simple, cilantro pasta.
This pasta recipe actually began as “Açorda à Alentejana” a Portuguese cilantro soup that is made of a base of chicken stock, cilantro, and garlic and then thickened with bread and egg. Although I’m a huge soup girl, my ingredients were just begging to be turned into an easy, zippy, light and fresh pasta sauce. I’m not a big pasta eater, but this cilantro pasta has me craving it every day.
This pasta sauce does require a blender, so think of it as a pesto, but with none of the pesto flavor. And if you aren’t a cilantro girl, don’t worry this works just as well with a blend of half parsley, half basil.
What is Açorda à Alentejana and how does it inform this recipe?
Açorda à Alentejana is a classic Portuguese dish from the region of Alentejo. While a number of variations exist in other parts of the country, the traditional soup requires only a few ingredients to make—bread, chicken stock, cilantro, garlic, and eggs—and results in a flavorful and filling meal.
Obviously, this recipe is a deviation from the traditional. But this cilantro pasta was heavily inspired by the textures and flavors of Açorda à Alentejana, so context felt important. The components of this recipe are variations on the soup’s key ingredients. Rather than alentejano bread, we’re using pasta. Instead of an herbaceous broth, we’re making a luscious, chunky sauce.
They’re not twins, but perhaps…cousins.
Ingredients for this cilantro pasta
- cilantro: the key flavoring agent for our sauce, cilantro gives us a subtly lemony/peppery flavor. If you think cilantro tastes like soap, however, feel free to swap this ingredient for a combination of basil and parsley.
- garlic: although not mentioned in the recipe title, garlic is another essential component of our sauce. She is the aromatic queen of the dish, bringing the depth of flavor we all crave.
- serrano peppers: this will give us a bright, fresh flavor and a touch of heat. Feel free to cut back here if you don’t like spicy food, or substitute jalapeños for serranos, if you prefer.
- pasta: any shape you have on hand will work, though I personally love a long, twirly noodle for this recipe.
- sugar snap peas: while a cilantro pasta doesn’t necessarily need a boost in the greenery department, sugar snap peas bring sweetness, freshness, and crunch, which are always welcome additions in my book.
- lemon: adds brightness and acidity to the flavor profile of our sauce!
- egg yolks: although fully optional, adding an egg yolk to this pasta just before serving adds a richness that perfectly rounds out this sauce. As an added bonus, it’s a nice boost of protein. Don’t knock it ’til you try it!
How to make this simple cilantro pasta
This dish comes together really quickly and easily, making it a great option for a healthy weeknight meal or a fast lunch when you’re working from home. Here’s how you make it:
Add the cilantro, peppers, garlic, and olive oil to a small blender or food processor. Season with about a 3/4 teaspoon of kosher salt, adding more to taste, it’ll need a lot of salt. Process until you get a thick, chunky sauce.
Bring a large pot of water to a boil and salt it generously. Add the pasta and cook for 7-8 minutes, or until your particular pasta is al dente. Reserve 1 cup of pasta water before draining.
In a large, high-sided pan, add a drizzle of olive oil and the peas. Cook, stirring occasionally, for 4-5 minutes or until the peas are cooked through. Add in the cilantro sauce and stir to combine.
Add the pasta to the pan with a splash of pasta water. Stir vigorously to coat the pasta in the sauce.
Squeeze the lemon juice over the pasta, stirring to combine. Taste and season with more lemon juice, salt and pepper as desired.
To serve, portion the pasta into bowls and add an egg yolk to each one. Puncture and mix in the egg yolk for an extra richness, it’s optional, but really delicious.
FAQs
Absolutely—up until the addition of the egg yolk at the very end, this dish is completely vegan. Skip that final step, and you’re all set.
Definitely! Any pasta you like works great in this dish, so customize to suit your dietary needs as well as your pasta shape preferences
I like to store leftovers of this pasta in airtight container in the fridge, separate from the egg yolks. Reheat pasta, adding a drizzle of olive oil or a squirt of lemon if needed, then add an egg yolk before eating.
Looking for more recipes like this cilantro pasta?
Watch the video here:
And that’s everything for this simple cilantro pasta!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Simple Cilantro Pasta
Equipment
- 1 small blender or food processor
- 1 large stock pot
Ingredients
- 2 & 1/2 cups cilantro last two inches of the stems removed
- 2 small serrano peppers or one large jalapeño
- 4 garlic cloves
- 3/4 cup olive oil plus more as needed
- 1 pound pasta of choice I love a long, twirly noodle for this
- 2 cups sugar snap peas end stems removed
- 1 lemon for juicing
- Kosher salt and freshly ground black pepper
- 6 egg yolks optional, for serving
Instructions
- Add the cilantro, peppers, garlic, and olive oil to a small blender or food processor. Season with about a 3/4 teaspoon of kosher salt, adding more to taste, it'll need a lot of salt. Process until you get a thick, chunky sauce.
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook for 7-8 minutes, or until your particular pasta is al dente. Reserve 1 cup of pasta water before draining.
- In a large, high-sided pan, add a drizzle of olive oil and the peas. Cook, stirring occasionally, for 4-5 minutes or until the peas are cooked through. Add in the cilantro sauce and stir to combine.
- Add the pasta to the pan with a splash of pasta water. Stir vigorously to coat the pasta in the sauce.
- Squeeze the lemon juice over the pasta, stirring to combine. Taste and season with more lemon juice, salt and pepper as desired.
- To serve, portion the pasta into bowls and add an egg yolk to each one. Puncture and mix in the egg yolk for an extra richness, it's optional, but really delicious.
This cilantro pasta sounds delicious! I’ve never heard of Açorda à Alentejana before, can you tell me more about the traditional soup and how it inspired your pasta recipe? Thank you for the positive comment! Açorda à Alentejana is a classic Portuguese dish from the region of Alentejo that is made of a base of chicken stock, bread, cilantro, garlic, and eggs. While my cilantro pasta recipe is a deviation from the traditional soup, the textures and flavors of Açorda à Alentejana heavily inspired this recipe. I used variations of the soup’s key ingredients to create a delicious and fresh pasta sauce. I hope this helps!
Mason Thomas
Really good! I was surprised with how easy it is.
Perfect way to use up my cilantro in the garden. I added chicken to this and it was fab. I highly recommend adding the snap peas for the extra crunch. Loved this!
I’m so thrilled you liked it! Thank you for taking the time to leave a rating and review 🙂