Ingredients
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 |
Instructions
Step 1 Cook the pasta according to package instructions. Drain and set aside. |
Step 2 In a blender, add the green leaves, olive oil, garlic, parmesan cheese, and almonds. |
Step 3 Blend until a semi-thick sauce forms, making sure it still has texture. |
Step 4 Remove from the blender and set aside. |
Step 5 Adjust seasoning to taste. |
Step 6 In a large bowl, mix the pasta with the pesto. Set aside. |
Step 7 In a hot skillet, add the grated parmesan cheese, trying to cover the entire surface of the skillet. |
Step 8 Let it brown and flip the cheese crisp with a spatula. |
Step 9 Let it brown on the other side and remove from heat. |
Step 10 Using a knife and while still hot, cut the cheese crisp into triangles. |
Step 11 Set aside. |
Step 12 Serve the pasta accompanied by the cheese crisp and chopped almonds. |
Step 13 If desired, you can add some cherry tomatoes and some animal protein such as chicken to enrich the dish. |