20 OZ. Barilla® gluten free penne 12 Oz. Cooked pork tenderloin, diced 9 Tbsp. Extra virgin olive oil 1 Garlic clove ½ Cup pistachios 6 Cups assorted baby greens 2 Tbsp. Canned chipotle pepper 1 Pint multi-colored cherry tomatoes, halved 2 Limes, zest and juice ½ Cup parmigiano, grated ½ Cup queso fresco, crumbled ¼ Cup cilantro, chopped Salt & black pepper to taste
In a food processor pulse garlic, salt, pepper, and pistachios until ground.
Add in greens, chipotle pepper, 8 tbsp. Olive oil, lime juice and zest.
Pulse until blended well. Add parmigiano cheese and set aside.
Meanwhile, bring a pot of water to a boil and cook pasta according to package directions.
In a skillet add remaining olive oil and tomatoes. Cook 2-3 min.