Cal/Serv: 238 Yields: 4 – 6 Prep Time: 0 hours 20 mins Total Time: 0 hours 20 mins
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
- 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.
- With machine running, slowly add oil, processing until well incorporated and scraping down sides as necessary.
- Toss pasta with pesto until coated. Serve drizzled with additional oil, salt and freshly ground black pepper, if desired.
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