Jalapeno Pesto Pasta Recipes

Steps:

• Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.

Steps:

• Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6-8 minutes .
• Raise the oven's temperature to 450 degrees F (230 degrees C).
• Place the bell and jalapeno peppers on a baking sheet.
• Roast the peppers for 15-20 minutes ; until the skin blisters.
• Let the peppers cool a bit then pull the skin away from the flesh; discard the skin.
• 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 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.
• 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.

Steps:

• Jalapeno Pasta Sauce:.
• Preheat the oven to 425 degrees.
• Roast the jalapenos on a foil-lined baking sheet for 40 minutes.
• Place the peppers in a plastic bag and seal.
• Let stand for 20-30 minutes, or until the peppers are cool enough to handle.
• Wearing gloves, carefully peel and seed the jalapenos. Make sure to remove all of the ribs.
• Rinse under cold water to remove excess seeds.
• Combine the jalapenos, Parmesan cheese, oil, and salt in a food processor.
• Process until almost smooth and set aside.
• Pasta:.
• Meanwhile, cook the pasta according to package directions.
• Drain and rinse with cold water until no longer hot.
• Toss the cooked pasta with the jalapeno sauce.
• Mix in the tomato, black olives, green onions, and salt and pepper.