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Pasta with Jalapeno Pesto
Pasta with Jalapeno Pesto
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Roasted pumpkin seeds, jalapeno, and green peppers blended with cilantro, garlic, lime juice, and olive oil. A flavorful pesto awaits.
Ingredients:
  • 5 tablespoons shelled pumpkin seeds
  • 2 green bell peppers
  • 3 jalapeno peppers
  • 0.25 cup chopped fresh cilantro
  • 3 cloves garlic
  • 0.25 cup olive oil
  • 2 tablespoons fresh lime juice
  • 0.5 teaspoon salt
  • freshly ground black pepper
  • 1 pound linguini pasta
  • 1.5 cups halved cherry tomatoes
  • 0.5 lime, cut into wedges
Instructions:
  • Bake the pumpkin seeds in a 350°F (175°C) preheated oven for 6 to 8 minutes until toasted.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Spread bell and jalapeno peppers on a baking sheet and roast for 15-20 minutes until the skin blisters. Allow the peppers to cool slightly, then remove and discard the skin.
  • Combine pumpkin seeds, cilantro, garlic, and peppers in a food processor or blender until coarsely chopped. Gradually add oil and lime juice while blending. Mix in salt and pepper.
  • Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and return to the pot.
  • - Place the pot over medium heat and combine the tomatoes and pesto. Mix thoroughly. Season with additional salt and pepper to your taste. Plate the pasta and top with the remaining pumpkin seeds and lime wedges before serving.

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