• 2 cups coarsely chopped cilantro
• ½ cup toasted unsalted cashews
• 1 tablespoon toasted sesame oil
• ½ teaspoon kosher salt
• 1 (½-inch) piece ginger, peeled and grated, or ½ teaspoon ground ginger
• ¼ to ½ cup olive oil
• 1 pound spaghetti, cooked according to package directions

1. In a food processor, combine cilantro and cashews; pulse a few times to coarsely chop.
2. Add sesame oil, ginger, and salt, and pulse.
3. With processor running, slowly add olive oil until you reach desired consistency.
4. Toss with hot cooked spaghetti and divide among serving bowls.

MAKE IT A MEAL: Add leftover shredded rotisserie chicken to round out the meal.
DRESS IT UP: Add vibrant colors that will really pop off the fragrant green pesto pasta. In a sauté pan, heat 1 tablespoon olive oil over medium heat, and sauté 1 cup thinly sliced red, orange, and yellow peppers for 8 minutes, or until soft. Add 1 cup thawed frozen shelled edamame, and cook until heated through. Toss with pesto and pasta. Divide among serving bowls. Garnish with chopped cashews and cilantro for the finishing touch.