Methi‑Pesto Penne

Ingredients

• 200 g penne pasta
• 1 cup fresh methi (fenugreek) leaves
• 3 tbsp olive oil
• 1/4 cup unsalted roasted peanuts
• 2 tbsp grated Parmesan cheese
• 1 garlic clove
• 1 tsp lemon zest
• 1/2 tsp ground cumin
• to taste salt
• to taste black pepper

Instructions

1. 1

   Cook the penne in salted boiling water according to package directions (about 9‑10 minutes), then drain, reserving 1/4 cup of pasta water.

2. 2

   While the pasta cooks, blend methi leaves, peanuts, Parmesan, garlic, olive oil, lemon zest, and a pinch of salt in a food processor until smooth, adding reserved pasta water as needed to reach a creamy consistency.

3. 3

   Heat a dry skillet over medium heat, toast the ground cumin for 30 seconds until fragrant, then add the pesto and stir for 1 minute.

4. 4

   Toss the cooked penne with the warm pesto, season with black pepper and additional salt if needed, and serve immediately.