Piloncillo & Vainilla's Pasta With Mint And Almond Pesto Recipe - Women's Health

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Justin Bridges

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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

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.

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.

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Piloncillo & Vainilla's Pasta With Mint And Almond Pesto Recipe - Women's Health

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