"This is a good recipe for those jalapeno lovers out there. You can use any kind of pasta you like." — jen
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shelled pumpkin seeds
green bell peppers
chopped fresh cilantro
fresh lime juice
freshly ground black pepper
1 1/2 cups
halved cherry tomatoes
lime, cut into wedges
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 can be blistered over a flame.
This recipe is great! I added a little bit of shredded mozarella.
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 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.
This was good, but did't knock our socks off
Very unique, just the right amount of kapow!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Jalapeno Pesto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 193
A simple chicken pasta with pesto and sun-dried tomatoes.
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Fresh veggies and pasta make a great dinner in under 30 minutes.