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 dinner.
Cook Barilla Protein+™ Penne in boiling water for 11 minutes.
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.
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.
Put the Barilla Rustic Basil Pesto, pepitas, poblanos, jalapenos, and cilantro into a food processor or blender, and puree until smooth.
Season with salt and pepper to taste.
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.
Notes
Add a generous pinch of sea salt to the cooking water to enhance the pasta’s flavor.
Avoid adding oil to the water as it prevents sauce from clinging to the pasta.
Roasting chile peppers:If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.
Leftovers - store in fridge in super airtight container.