Pasta with Jalapeno Pesto5 Reviews
“This is a good recipe for those jalapeno lovers out there. You can use any kind of pasta you like.” - by jen
Original recipe yields 4 servings
- Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes.
- Raise the oven's temperature to 450 degrees F (230 degrees C).
- Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15 to 20 minutes; until the skin blisters. Let the peppers cool a bit then pull the skin away from the flesh; discard the skin.
- In a food processor or blender combine 4 tablespoons of the pumpkin seeds, cilantro, garlic and the peppers. Blend until the contents are coarsely chopped. With the machine running, slowly add the oil and the lime juice. Blend in the salt and pepper
- Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally until it is just tender. Drain and return the pasta to the pot.
- Set the pot over medium heat, add the tomatoes and the pesto. Stir well. Add more salt and pepper, if you'd like. Spoon the pasta onto plates. Serve the pasta garnished with the remaining pumpkin seeds and lime wedges.
Amount Per Serving (4 total)
- 620 cal
- 21.5 g
- 92.9 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Unusual sauce. Must like peppers, no doubt! I would serve initially as a side dish. Would be good with grilled marinaded firm tofu slices. If the household chef has a gas range, the peppers c..." See morean be blistered over a flame."
"This was a great new twist on basic pesto! I did change a few things; we used walnuts instead of pumpkin seeds and roasted the tomatoes with a little olive oil, sea salt and pepper. I served this with..." See more a piece of toast and goat cheese. We have plenty of pesto left over and I will probably use it on homemade pizza's this week."
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