Add a photo

Pasta with Jalapeno Pesto

By: jen  
"This is a good recipe for those jalapeno lovers out there. You can use any kind of pasta you like."

Rating: This weblink has been rated 6 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 395 people have saved this

What to Drink?

Wine Sauvignon Blanc
 

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 5 tablespoons shelled pumpkin seeds
  • 2 green bell peppers
  • 3 jalapeno peppers
  • 1/4 cup chopped fresh cilantro
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 pound linguini pasta
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 lime, cut into wedges

Directions

  1. Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes.
  2. Raise the oven's temperature to 450 degrees F (230 degrees C).
  3. 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.
  4. 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
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 620 | Total Fat: 21.5g | Cholesterol: 0mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2003 by HADLEY MCINTOSH 
This recipe is great! I added a little bit of shredded mozarella. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2003 by BENGAL329 
Unusual sauce. Must like peppers, no doubt! I would serve initially as a side dish. Would be... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2005 by KTDS 
This was good, but did't knock our socks off MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?