Make this Mexican-inspired pesto pasta with my super quick, semi-homemade spicy cilantro pesto recipe! With bright, bold flavor, and a little kick from poblanos and jalapeños, it’s one of my favorite easy weeknight dinners.
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TOTAL TIME: 20 Min
– 14.5 ounces Barilla Protein+™ Penne – 1 teaspoon olive oil – 1 yellow squash or green zucchini, sliced – 6.5 ounce jar Barilla Rustic Basil Pesto sauce – 1/4 cup roasted pepitas (pumpkin seeds) – 2 poblano chile peppers, roasted and seeded – 1 to 2 jalapeños – handful cilantro – 1/2 cup crumbled Cotija cheese or Parmesan
Step 1 – Cook Barilla Protein+™ Penne in boiling water for 11 minutes.
Step 2 – Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add zucchini and cook until zucchini is tender, about 10 minutes. Set aside.
Step 3 – If pepitas are not roasted, toast them in a dry pan, until they start to dance, puff up and brown lightly, about 10 minutes. Transfer the seeds to a bowl and let cool to room temperature.
Step 4 – Put the Barilla Rustic Basil Pesto, pepitas, poblanos, jalapenos, and cilantro into a food processor or blender, and puree until smooth.
Step 5 – Season with salt and pepper to taste.
Step 6 – Drain pasta into a large bowl and toss in sautéed zucchini, drizzle Mexican style pesto, and lightly combine and garnish with pepitas and crumbled cotija.
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