Cal/Serv: 238 Yields: 4 – 6 Prep Time: 0 hours 20 mins Total Time: 0 hours 20 mins

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

Directions:

1. Cook 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. With machine running, slowly add oil, processing until well incorporated and scraping down sides as necessary.
3. Toss pasta with pesto until coated. Serve drizzled with additional oil, salt and freshly ground black pepper, if desired.

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Source: Womenshealthmag