Pasta with Jalapeno Pesto Recipe - Allrecipes.com

Pasta with Jalapeno Pesto

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Oct 28, 2003

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.

 
Oct 28, 2003

This recipe is great! I added a little bit of shredded mozarella.

 

9 Ratings

Jul 17, 2011

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.

 
Aug 22, 2005

This was good, but did't knock our socks off

 
Nov 04, 2011

Very unique, just the right amount of kapow!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 620 kcal
  • 31%
  • Carbohydrates
  • 92.9 g
  • 30%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Pesto Pasta with Chicken

A simple chicken pasta with pesto and sun-dried tomatoes.

Roasted Veggie Pasta

See how to make a healthy, rustic Italian-inspired pasta.

Angel’s Pasta

Fresh veggies and pasta make a great dinner in under 30 minutes.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States