|200 g of Pluma La Moderna® pasta|
|1 cup of parsley leaves|
|1 cup of cilantro leaves|
|1/4 cup of pápalo leaves|
|1/4 cup of epazote leaves|
|1 cup of olive oil|
|2 garlic cloves|
|1 cup of grated parmesan cheese|
|1/2 cup of toasted skinless almonds|
|Salt and pepper to taste|
|1 extra cup of grated parmesan cheese for the cheese crisps|
|1/4 cup of toasted and chopped almonds for garnish|
Cook the pasta according to package instructions. Drain and set aside.
In a blender, add the green leaves, olive oil, garlic, parmesan cheese, and almonds.
Blend until a semi-thick sauce forms, making sure it still has texture.
Remove from the blender and set aside.
Adjust seasoning to taste.
In a large bowl, mix the pasta with the pesto. Set aside.
In a hot skillet, add the grated parmesan cheese, trying to cover the entire surface of the skillet.
Let it brown and flip the cheese crisp with a spatula.
Let it brown on the other side and remove from heat.
Using a knife and while still hot, cut the cheese crisp into triangles.
Serve the pasta accompanied by the cheese crisp and chopped almonds.
If desired, you can add some cherry tomatoes and some animal protein such as chicken to enrich the dish.