Penne pasta with mexican pesto


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



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.

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