Name: Pasta with Jalapeno Pesto
Yield: 4
Ingredients: Shelled pumpkin seeds - 5 tablespoons; Green bell peppers - 2; Jalapeno peppers - 3; Chopped fresh cilantro - ¼ cup; Garlic - 3 cloves; Olive oil - ¼ cup; Fresh lime juice - 2 tablespoons; Salt - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Linguini pasta - 1 pound; Halved cherry tomatoes - 1 ½ cups; Lime, cut into wedges - ½

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Pasta with Jalapeno Pesto

1. Shelled pumpkin seeds - 5 tablespoons

2. Green bell peppers - 2

3. Jalapeno peppers - 3

4. Chopped fresh cilantro - ¼ cup

5. Garlic - 3 cloves

6. Olive oil - ¼ cup

7. Fresh lime juice - 2 tablespoons

8. Salt - ½ teaspoon

9. Freshly ground black pepper - ½ teaspoon

10. Linguini pasta - 1 pound

11. Halved cherry tomatoes - 1 ½ cups

12. Lime, cut into wedges - ½

How to cook deliciously - Pasta with Jalapeno Pesto

1. Stage

Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes.

2. Stage

Raise the oven's temperature to 450 degrees F (230 degrees C).

3. Stage

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. Stage

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. Stage

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. Stage

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.