PENNE WITH MEXICAN PESTO

INGREDIENTS

• 200 g of Penne la Moderna®
• 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 parmesan cheese
• 1/2 cup of toasted skinless almonds
• Salt and pepper to taste
• 1 extra cup of grated parmesan cheese for the cheese crisp
• 1/4 cup of toasted and chopped almonds for garnish

INSTRUCTIONS

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