I cannot believe I made this dish today. We're having 90 degree, summertime weather in NYC in the middle of April. And because I had already bought the ingredients, and had been planning on making this for lunch without checking the weather, I fired up the oven for 45 minutes, not to mention running 3 burners. Luckily once it all comes off the heat, and you have a moment to get out of your closet-sized kitchen and into a room with a little air-conditioning, the pasta itself is quite light.
Update: I left out how much cilantro you need in the ingredients list! But I've fixed it now.