This delicious dish is brought to you by my twin sissylala, Kayla.
Chipotle Pesto Pasta
Pesto :
1/4 7 oz can chipotle in Adobo
1/8 cup Parmesan cheese
1/4 cup olive oil
1/2 cup basil
1/2 cup cilantro
3/8 cup pinenuts
3/4 tbls kosher salt
1/4 jar sliced sun-dried tomatoes
-pulverize nuts, basil, and cilantro in a food processor.
-then add the peppers, tomatoes, oil, parmesan, and salt and pulverize again.
6 oz of Cotija cheese
-Break into chunks and put into a food processor and pulse until well crumbled
2 tomatoes
Handful of Cilantro
-Chop these and set aside for later
1lb pasta
6 oz baby spinach
-In a large skillet pour about 1/4 cup water and the pesto
-With heat on low, add spinach and about a handful of cotija
-Cover and allow the spinach to steam
-Cook the noodles until al dente
-Drain noodles and then stir into the skillet mixture
-On plate top with ample diced tomatoes, cilantro, and cotija cheese
Great with crusty bread and a salad
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