Jake Wood of Lawrence Barbecue in Raleigh, North Carolina, firmly believes that brisket needs an accoutrement to balance its rich, meaty profile. For him, this chilled, herby chimichurri pasta salad does exactly that. Spaghetti tossed in a cilantro-based chimichurri and topped with shaved jalapeños and red onions will “wipe your mouth clean with its flavor profile!” He recommends enjoying the pasta on the second day, once the refrigerated noodles have a chance to set.
Serves 6 to 8
2 bunches parsley
3 bunches cilantro, divided
1 bunch chives
12 garlic cloves
3⁄4 cup red wine vinegar
21⁄4 cups blended oil*
1 tablespoon red pepper flakes
Salt to taste
1 pound spaghetti noodles
Pepper to taste
Shaved red onion, shaved jalapeños, minced cilantro stems, and/or chili crisp to garnish
*To make blended oil, mix olive oil and vegetable oil in a 1:1 ratio.
- With a sharp knife, roughly chop parsley and 1 bunch of cilantro; dice chives. Place in a medium mixing bowl. In a blender, process garlic, vinegar, oil, and red pepper flakes until emulsified. Add to mixing bowl with herbs and combine.
- In blender, add chimichurri mixture and 2 remaining bunches of cilantro. Blend until bright green and extremely smooth.
- Bring a large pot of water to a boil; add a generous pinch of salt. Cook spaghetti according to package instructions, about 10 minutes. While pasta is boiling, prepare a bath of ice water in a large bowl or container. When pasta is done, strain and add to ice bath, then drain immediately. Season with salt and pepper to taste.
- When ready to serve, mix chimichurri puree with noodles in whatever ratio you prefer. Top the chimichurri pasta with shaved red onion, jalapeños, minced cilantro stems, and/ or chili crisp.
Recipe ByJake Wood of Lawrence Barbecue in Raleigh, North Carolina
Contributing CityThe Research Triangle