Casarecce with Green Tomato Pesto and Queso Fresco2020-02-25
Bring a large pot of water to a boil and cook the pasta according to the package directions.
Meanwhile, in a blender, combine the garlic, green tomatoes, cilantro, mint leaves, pumpkin seeds, jalapeño, lime juice, honey, and salt and pepper. Pulse until small visible chunks.
Stream in the olive oil over low speed.
Reserve 2-3 cups of the pasta cooking water.
In a large bowl, combine the drained pasta with the pesto sauce.
Add enough cooking water to make a perfect sauce. Stir to combine.
Garnish with cheese and micro cilantro.
- 3 lb. Barilla Casarecce
- 1½ cups extra virgin olive oil
- 6 ea. garlic cloves
- 1½ lb. green tomatoes, peeled, seeded, and diced
- 4½ oz. cilantro leaves
- 1½ oz. mint leaves
- 1½ cups toasted pumpkin seeds + more for garnish
- 3 ea. jalapeño
- 3 ea. lime
- 3 tbsp. honey
- 1½ cups queso fresco
- salt and pepper, to taste
- 1½ cups micro cilantro