• 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


  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.

Leave a Reply