Ingredients

Start to finish: 20 minutes
Servings: 4 to 6

1 pound pasta
4-ounce block manchego cheese, cut into small chunks, plus extra for garnish
1/2 cup roasted pepitas (also called pumpkin seeds)
2 cups lightly packed fresh cilantro, thick stems removed
1/2 tablespoon pickled jalapeno slices
2 to 3 tablespoons extra-virgin olive oil
Juice of 1 lime
Salt and freshly ground black pepper, to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions.

Meanwhile, place the cheese in a food processor and process until finely grated. Add the pumpkin seeds and pulse several times until coarsely chopped. Add the cilantro, jalapenos, olive oil, lime juice and salt and pepper. Process until chunky smooth. For a smoother consistency, pulse while drizzling in additional olive oil.

When the pasta has cooked, retain about 1/3 cup of the water, then drain and return to the pot. Add the reserved water and half of the pesto and toss well to combine and allow residual heat to melt the cheese. Add additional pesto to taste, or reserve and refrigerate for another use. Serve topped with additional grated manchego.