Flavorful Cilantro Pesto Pasta with Zucchini: Your New Favorite Mexican-Inspired Weeknight Meal

Ready to break free from your usual pasta routine? This vibrant Cilantro Pesto Pasta with Zucchini offers an exciting, unexpected twist that will delight your taste buds. Imagine the bold, fresh flavors of cilantro (also known as coriander), the delightful crunch of roasted pepitas (pumpkin seeds), the sweet char of grilled corn, and the savory tang of Mexican Cotija cheese, all coming together in one incredibly crave-worthy dish. The tender zucchini and sweet corn perfectly complement the rich, creamy cilantro pesto, making this a truly harmonious and satisfying meal. It’s an ideal choice for a Meatless Monday, a quick weeknight dinner, or even a show-stopping potluck contribution.

About This Cilantro Pesto Pasta Recipe

This delightful Cilantro Pesto Pasta with Zucchini started its journey for me as a humble clipping from Sunset Magazine several years ago. It immediately caught my eye with its unique flavor profile, promising a fresh take on classic pasta. After finally getting around to trying it, I found it to be absolutely fabulous, both in its original form and with a few personal adjustments I made to enhance its already incredible taste. My goal was to elevate the vibrant Mexican-inspired notes and ensure every bite was bursting with flavor.

One of the most appealing aspects of this cilantro pesto pasta is its ability to deliver restaurant-quality results using readily available, easy-to-find ingredients. It’s a testament to how simple components, thoughtfully combined, can create something truly special. To date, it remains one of my favorite zucchini squash recipes, showcasing this versatile vegetable in a fresh and exciting way. While this dish shines as a meatless main course – and trust me, it’s incredibly filling on its own – its versatility knows no bounds. Feel free to serve it alongside baked or grilled chicken, a juicy steak, or your favorite seafood for a more robust meal. Furthermore, its ability to taste amazing at room temperature makes it an absolute winner for potlucks, picnics, or meal prepping for the week ahead.

The Incredible Versatility of Pesto

Pesto is truly a culinary hero ingredient in any kitchen. It’s a simple yet incredibly potent blend of fresh components that instantly amplifies the flavor of pasta and a myriad of other foods. Its ease of preparation and transformative power make it a staple in my home. Beyond its traditional pairing with pasta, pesto effortlessly upgrades sandwiches, proteins, and vegetables. For instance, some of our go-to recipes at home include my mouthwatering Grilled Vegetable Sandwich with Asiago and Pesto, the comforting Roasted Asparagus Tomato Pesto Melt, and a recent summer favorite, the Pesto Parmesan Chicken Burgers. As you can see, pesto is far from a one-trick pony; it complements a full spectrum of dishes, adding a burst of fresh flavor wherever it goes.

While classic basil pesto holds a special place, the potential combinations for creating unique pesto sauces are truly endless. I recently ventured into new territory by creating a Kale and Pistachio Pesto that turned out to be an absolute dynamite addition to our recipe repertoire. The beauty of pesto lies in its adaptability: nearly any fresh green or herb can serve as its base, from spinach and arugula to mint and parsley. Couple these with a variety of cheeses (like Parmesan, Pecorino, feta, or Cotija), and an array of nuts or seeds (pine nuts, walnuts, almonds, cashews, or pumpkin seeds/pepitas), and you unlock an exciting world of flavor. Furthermore, ingredients like sun-dried tomatoes, roasted red peppers, garlic confit, or artichoke hearts and lemon can be incorporated to create delicious pesto-type sauces that are rich, aromatic, and deeply satisfying.

Nut-Free Cilantro Pesto with Pepitas

Traditional pesto recipes commonly feature nuts, with pine nuts and walnuts being the most popular choices, revered for their creamy texture and distinctive flavor. However, in this Cilantro Pesto Pasta recipe, we take a different, equally delicious approach by using roasted pumpkin seeds, or pepitas. These incredible seeds are a game-changer, imparting a wonderful nutty flavor and a satisfying crunch without the use of tree nuts. This makes our cilantro pesto not only unique but also a fantastic, allergy-friendly alternative for those with specific nut allergies. The roasting process for the pepitas intensifies their earthy notes, adding depth and a lovely texture that perfectly complements the fresh cilantro and creamy Cotija cheese.

Cilantro vs. Basil Pesto: A Flavorful Distinction

For those new to the wonderful world of pesto, it’s helpful to understand the distinctions between the classic Italian basil pesto and our vibrant, Mexican-inspired cilantro pesto. Traditional basil pesto, a culinary marvel hailing from the Liguria region of Northern Italy, is said to date back to the 16th century. Its timeless recipe consists of a simple yet powerful combination of crushed basil leaves, aromatic garlic, toasted pine nuts, rich Parmesan cheese (sometimes with Pecorino Sardo or Romano), and a generous pour of high-quality olive oil. Classically, these ingredients would be meticulously crushed together in a mortar and pestle – a slow, deliberate process believed to release the full spectrum of flavors and aromas, resulting in a distinct, superior taste compared to modern methods. While a food processor or blender offers a convenient and time-saving alternative for our busy lives, the romantic notion of the mortar and pestle remains a perfect weekend dinner project for the truly dedicated culinarian.

In stark contrast, our cilantro pesto brings a bold, fresh, and distinctly Mexican-inspired flavor profile to the table. Here, the star herb is fresh cilantro leaves (often called coriander in other parts of the world), which provide a bright, zesty, and slightly peppery base. Instead of pine nuts, we incorporate roasted, salted pepitas (pumpkin seeds), which contribute a delightful crunch and an earthy, savory depth. The cheese of choice is Mexican Cotija, a firm, crumbly cow’s milk cheese with a salty, tangy profile similar to feta, which truly elevates the overall flavor. To further enhance this unique blend, we introduce cooked sweet corn, whose natural sweetness perfectly tempers the sharp bite of the Cotija and the bright acidity of the lime. A generous squeeze of fresh lime juice and lime zest adds an essential citrusy lift, while a hint of red chile flakes provides a gentle, warming kick, tying all these harmonious flavors together in a truly unforgettable experience.

How to Make the Best Cilantro Pesto Pasta with Zucchini and Corn

Crafting this delicious Cilantro Pesto Pasta with Zucchini is a straightforward process, broken down into a few simple steps. The key is fresh ingredients and mindful preparation to ensure every component contributes to the dish’s vibrant flavor.

Preparing Your Vibrant Cilantro Pesto

1. **Cilantro Prep:** Begin by thoroughly rinsing and drying approximately three bunches of fresh cilantro. Proper drying is crucial to prevent a watery pesto. Once dry, remove the leaves and any tender stems. You’ll need a total of 3 cups of packed cilantro: 2 ½ cups for the pesto base and ½ cup reserved for garnishing the finished dish. Set the reserved portion aside.
2. **Pesto Base:** For the pesto, you’ll need a blender, food processor, or a bullet-type blender. In the blending bowl, combine the extra virgin olive oil, ground cumin, paprika, fresh lime zest, whole garlic cloves, and kosher salt. Add ¾ cup of the roasted and salted pepitas. Pulse these ingredients until they form a relatively smooth mixture. This initial blend allows the spices and garlic to infuse the oil and the pepitas to break down, creating a flavorful base.
3. **Adding Cilantro and Finishing Touches:** Now, add the 2 ½ cups of packed cilantro leaves to the mixture. Pulse for just 10-15 seconds. Be careful not to over-process the cilantro, as this can make the pesto bitter. Finally, stir in the fresh lime juice, crushed red chile flakes (adjust to your preferred spice level), and 1 cup of crumbled Mexican Cotija cheese. Give it one final brief pulse to combine, then set your fresh cilantro pesto aside.

Cooking the Pasta and Zucchini Perfection

1. **Corn Preparation:** While the pesto is ready, prepare your corn. Freshly grilled corn kernels add an unparalleled sweetness and smoky depth, but frozen, cooked corn works perfectly for convenience. If using frozen, cook according to package directions and ensure it’s completely drained. You will need 1 ½ cups of cooked corn. Set aside.
2. **Choosing Your Pasta:** I highly recommend using a grooved pasta like fusilli, rotini, gemelli (as suggested in the original recipe), campanelle, or cavatappi. These shapes are excellent for catching and holding onto the rich pesto sauce in all their nooks and crannies, ensuring a burst of flavor with every bite.
3. **Pasta Quantity Note:** The original recipe called for 12 ounces of dried pasta, which typically yields four proper servings. However, many people prefer to use a full 1-pound box (16 ounces) to avoid leftover dry pasta. This recipe card reflects a full box of pasta, with all other ingredient quantities adjusted accordingly to yield 6 generous 2-cup servings, or 12 smaller first-course servings of about 1 cup each.
4. **Cooking Process:** Bring a large pot of water to a rolling boil. Add two generous pinches of kosher salt to season the pasta internally. Add your chosen pasta to the boiling water. Around the 8-minute mark, when the pasta is just beginning to tenderize but still firm, add the sliced zucchini directly into the cooking pasta. Most fusilli-shaped pasta takes approximately 11 minutes to cook al dente. By adding the zucchini at this stage, it will become perfectly fork-tender alongside the pasta.
5. **Drain and Reserve:** Before draining, carefully scoop out and save 1 cup of the starchy pasta water. This liquid is essential for adjusting the pesto’s consistency later. Then, drain the remainder of the pasta and zucchini thoroughly. **Do not rinse** the pasta, as the starch on its surface helps the pesto adhere beautifully.

Assembling Your Flavorful Pasta Dish

1. **Combine Everything:** Return the drained pasta and zucchini to the large pot. Add the prepared cilantro pesto and the cooked corn.
2. **Toss and Adjust:** Toss all ingredients gently but thoroughly until the pasta and zucchini are evenly coated with the vibrant pesto. Begin adding the reserved pasta water, ¼ cup at a time, tossing after each addition, until you reach your desired creamy consistency. The starchy water helps to emulsify the pesto and create a silky sauce.
3. **Garnish and Serve:** Transfer the Cilantro Pesto Pasta to a large serving bowl. Top generously with the remaining ¼ cup of crumbled Cotija cheese and ¼ cup of roasted pepitas for extra crunch and flavor. Garnish with the reserved ½ cup of fresh cilantro leaves. For a final flourish, squeeze fresh lime wedges over the dish just before serving to brighten all the flavors.
4. Serve warm and enjoy this unexpectedly delicious pasta creation!

Serving and Storing Your Cilantro Pesto Pasta

This Cilantro Pesto Pasta with Zucchini is incredibly versatile in how it can be served. It truly shines as a standalone main dish, offering a complete and satisfying meal with its rich flavors and hearty ingredients. However, its vibrant profile also makes it an excellent side dish. Pair it with roasted chicken, grilled steak, or sautéed shrimp for a more protein-rich meal. It’s equally delicious served warm, at room temperature, or even chilled as a refreshing pasta salad, making it a fantastic option for picnics, barbecues, or meal prep.

Should you have any delicious leftovers, this pasta can be refrigerated in an airtight container for up to 3 days. It reheats wonderfully! To warm it up, simply place the pasta in a nonstick pan over medium-low heat. Add a tablespoon or two of water, chicken broth, or a touch of olive oil to help reconstitute the cilantro pesto and bring back its creamy texture. Stir gently until thoroughly heated through before serving. This ensures the pesto remains vibrant and doesn’t dry out. Enjoy every last bite!

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All content and photographs ©Claudia’s Table and claudiastable.com

Cilantro Pesto Pasta with Zucchini

Ana | Claudia’s Table

August 28, 2022

This Mexican-inspired Cilantro Pesto Pasta features fresh cilantro leaves, roasted pepitas, sharp Cotija cheese, and a bright kick of lime and chile flakes, creating a truly unforgettable and easy weeknight meal.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Cuisine American, Italian, Mexican

Servings 6

Calories 882 kcal

Equipment

• food processor or blender
• microplane for zest
• pot for pasta
• large serving bowl

Ingredients

  

• 1 lb Fusilli or other pasta with grooves
• 3 medium zucchini squash halved lengthwise, sliced 1/4″ thick
• 1 cup olive oil extra virgin
• 1 1/2 tsp cumin ground
• 2 tsp paprika ground
• 1 1/2 tsp lime zest
• 4 whole garlic cloves
• 1 1/2 tsp kosher salt
• 1 cup roasted and salted pepitas, divided 3/4 cup for pesto, 1/4 cup for serving
• 3 cups cilantro leaves and tender stems, packed, divided 2 1/2 cups for recipe and 1/2 for serving
• 4 tbsp lime juice fresh
• 1 tsp crushed red chile flakes
• 1 1/4 cups Mexican Cotija cheese, crumbled, divided 1 cup for pesto and 1/4 cup for serving
• 1 1/2 cups corn, cooked frozen (drained) or fresh off cob
• 1-2 whole lime cut into wedges for serving

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Instructions

 

• Rinse and thoroughly dry 3 bunches of cilantro. Remove leaves and tender stems.
• You need 3 cups of packed leaves and tender stems, divided: 2 1/2 cups for the pesto and 1/2 cup to finish the dish. Set aside.
• In your blender or food processor, add olive oil, ground cumin, paprika, lime zest, garlic cloves, salt, and 3/4 cup roasted pepitas. Pulse until smooth.
• Now add the 2 1/2 cups of cilantro leaves and pulse for about 10-15 seconds. Stir in lime juice, red chile flakes, and 1 cup of Cotija cheese. Set aside.
• Cook frozen corn to package directions and drain well. If using fresh, cook corn on the cob (about 2 ears) and remove kernels. Set aside 1 1/2 cups.
• Start with a large pot of water, add two good pinches of kosher salt, and bring to a rolling boil.
• Add pasta to the boiling water. At the 8-minute mark, when the pasta is beginning to tenderize, add the sliced zucchini to the cooking pasta.
• Most grooved pasta like rotini or fusilli takes about 11 minutes to cook al dente. When the pasta is finished cooking, the squash should be fork-tender.
• Save 1 cup of pasta water, then drain the remainder of the pasta and zucchini thoroughly. Do not rinse.
• Place the drained pasta and squash back into the pot. Add the prepared cilantro pesto and cooked corn.
• Toss gently until all ingredients are well combined and coated. Add the reserved pasta water, 1/4 cup at a time, tossing after each addition, until your desired creamy consistency is reached.
• Transfer the pasta to a large serving bowl.
• Top with the remaining 1/4 cup of Cotija cheese, 1/4 cup of pepitas, and garnish with the remaining fresh cilantro leaves. Squeeze fresh lime wedges onto the dish upon serving for an extra burst of flavor.

Notes

The original recipe starts with 12oz of dried pasta, which are proper servings for 4. However, most prefer to use a full 1lb (16oz) box to avoid leftover dry pasta. This recipe card reflects a full box of pasta with adjusted ingredients, yielding 6 generous 2-cup servings or 12 first-course servings (about 1 cup per person).

Nutrition

Serving: 2cupsCalories: 882kcal

Nutritional information is calculated online and should be used as a guide.

Keyword 30 minute dinner, Cilantro pesto, easy pasta recipe, pesto recipe, Vegetarian pasta, Mexican pasta

All content and photographs ©Claudia’s Table and claudiastable.com

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