For this Mexican inspired flavor profile, Cilantro leaves are combined with roasted, salted pepitas, the use of Cotija cheese, the bright pop of lime, lime zest and chile flakes work so well in this combination.
1cuproasted and salted pepitas, divided3/4 cup for pesto, 1/4 cup for serving
3cupscilantro leaves and tender stems, packed, divided2 1/2 cups for recipe and 1/2 for serving
4tbsplime juicefresh
1tspcrushed red chile flakes
1 1/4cupsMexican Cotija cheese, crumbled, divided1 cup for pesto and 1/2 cup for serving
1 1/2cupscorn, cooked frozen (drained) or fresh off cob
1-2whole limecut into wedges for serving
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Instructions
Rinse and dry 3 bunches of cilantro. Remove leaves and tender stems.
You need 3 cups of packed leaves and tender stems divided: 2 1/2 cups for the pesto and 1/2 cup to finish the dish. Set aside.
In the blender or food processor bowl, add olive oil, ground cumin, paprika, lime zest, garlic cloves, salt and 3/4 cup roasted pumpkin seeds/pepitas. Pulse until smooth.
Now add 2 1/2 cups of cilantro leaves and pulse for about 10-15 seconds. Stir in lime juice, red chile flakes and 1 cup of cotija cheese. Set aside.
Cook frozen corn to package directions and drain. Or used cooked corn on the cob, kernels removed from cob. (About 2) Set aside.
Start with a large pot of water, add two good pinches of kosher salt and bring to a boil.
Add pasta and at the 8 minute mark when pasta is starting to tenderize, add the sliced zucchini to the cooking pasta.
Most pasta shaped like rotini take about 11 minutes to cook. When pasta is finished cooking, squash should be fork tender.
Save 1 cup of pasta water and drain remainder of pasta and zucchini. Do not rinse.
Place back in pot. Add pesto and cooked corn.
Toss gently and add 1/4 cup of pasta water at a time until desired consistency is reached.
Place pasta in a serving bowl.
Top with 1/4 cup of extra cotija cheese, 1/4 cup of pumpkin seeds/pepitas and garnish with remaining cilantro leaves. Squeeze lime onto the dish upon serving.
Notes
The original recipe starts with 12oz of dried pasta, which are proper servings for 4, however, most of us don't like to have 4oz of left over dry pasta. The recipe card reflects a full box of pasta and adjusted ingredients. The recipe will yield 6 generous 2 cup servings or 12 first course servings that are about 1 cup per person.
Nutrition
Serving: 2cupsCalories: 882kcal
Nutritional information is calculated online and should be used as a guide.
Keyword 30 minute dinner, Cilantro pesto, easy pasta recipe, pesto recipe, Vegetarian pasta