Ingredients

The following ingredients have 6 Servings
  • 4 serrano or jalapeño peppers
  • 1 pound bowtie pasta
  • 2 cups chopped cilantro
  • 1/2 red onion
  • diced (about ½ cup)
  • 1 clove garlic
  • chopped
  • 1/2 cup olive oil
  • Juice and zest of 2 lemons
  • 1/2 cup finely grated parmesan cheese
  • 1/3 cup unsalted
  • roasted peanuts
  • 1 tablespoon honey or agave
  • Salt and pepper

Instruction

  • Bring a big pot of salted water to a boil
  • Add the bowtie paste and cook until al dente
  • Cut the serrano peppers in half lengthwise then place them on a hot grill or under the broiler to char them a bit
  • Remove and place in a food processor bowl and let cool
  • Once cool, add the cilantro, red onion, garlic, olive oil, lemon zest and juice
  • Purée until smooth
  • Add in the parmesan, peanuts and honey, and purée a little longer, but not to completely smooth
  • Immediately add the pesto to a large mixing bowl with the warm pasta and toss to coat
  • Season with salt and pepper to taste
  • Chill in the refrigerator for at least an hour before serving
  • Salad can be made up to two days in advance