SPAGHETTI WITH PEPITA PESTO AND CACTUS

Spaghetti with Pepita Pesto and Cactus image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

Kosher salt
8 ounces spaghetti
1 28-ounce can or jar nopalitos (cactus), drained
1/3 cup pepitas (green pumpkin seeds)
1 bunch fresh cilantro, leaves only (about 3 cups)
2 cloves garlic, sliced
1/3 cup extra-virgin olive oil
1 tomato, finely chopped
1 Fresno chile pepper, finely chopped (remove seeds for less heat)
1/3 cup crumbled Cotija cheese
Freshly ground pepper

Steps:

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the cactus during the last 1 minute of cooking. Reserve 1 cup cooking water, then drain. Return the pasta and cactus to the pot.
Meanwhile, spread the pepitas on a baking sheet and toast in the oven until golden, about 8 minutes. Let cool 5 minutes, then transfer to a blender. Add the cilantro, garlic, olive oil and 1/2 cup of the reserved cooking water and puree until smooth.
Add the pepita pesto, tomato, chile and all but 2 tablespoons of the cheese to the pot with the pasta and cactus; toss to combine, slowly adding the remaining 1/2 cup cooking water as needed to loosen. Season with salt and pepper. Serve topped with the remaining 2 tablespoons cheese.

Nutrition Facts : Calories 520, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 14 milligrams, Sodium 668 milligrams, Carbohydrate 52 grams, Fiber 5 grams, Protein 15 grams, Sugar 4 grams