Pasta With Mint And Almond Pesto Recipe

By Alejandra GrafPublished: Dec 23, 2020

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Justin Bridges

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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

1. 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.
2. Step 2With machine running, slowly add oil, processing until well incorporated and scraping down sides as necessary.
3. 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.

This recipe originally appeared on Piloncillo & Vainilla.