This recipe originally appeared on Piloncillo & Vainilla.
Advertisement - Continue Reading Below
- Yields:
- 4 - 6
- Prep Time:
- 20 mins
- Total Time:
- 20 mins
- Cal/Serv:
- 238
Ingredients
- 1 lb.
penne pasta
- 1 c.
parsley, tightly packed
- 1/2 c.
mint leaves, tightly packed
- 1/2 c.
roasted almonds
- 1
jalapeño, deseeded and cut in pieces
- 1
garlic clove
- 2 tbsp.
lime juice
- 1/2 c.
extra virgin olive oil, plus more for serving
Kosher salt and pepper
Directions
- Step 1Cook pasta per package directions. Drain pasta and transfer to a large bowl.Meanwhile, make the pesto: In a food processor, pulse parsley, mint, almonds, jalapeño, garlic, and lime juice and 1/4 tsp salt until finely chopped, stopping and occasionally scraping down sides.
- Step 2With machine running, slowly add oil, processing until well incorporated and scraping down sides as necessary.
- Step 3Toss pasta with pesto until coated. Serve drizzled with additional oil, salt and freshly ground black pepper, if desired.
Save 1 cup of pasta water and add in slowly if you feel the pasta is dry. Start adding 1/4 cup, mix, taste, and add more if necessary. The pasta water will make the pasta creamier.
Here's Everything Jennifer Garner Eats In A Day
15 Vegan Cheeses That Taste Like The Real Deal
12 Fish You Should Never Eat
Mom Faces Backlash For Her Kiddie Pool Nachos
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below