Jalapeno Pesto Pasta Recipes

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PASTA WITH JALAPENO PESTO



Pasta with Jalapeno Pesto image

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

Provided by jen

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Yield 4

Number Of Ingredients 12

5 tablespoons shelled pumpkin seeds
2 green bell peppers
3 jalapeno peppers
¼ cup chopped fresh cilantro
3 cloves garlic
¼ cup olive oil
2 tablespoons fresh lime juice
½ teaspoon salt
freshly ground black pepper
1 pound linguini pasta
1 ½ cups halved cherry tomatoes
½ lime, cut into wedges

Steps:

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

Nutrition Facts : Calories 620.1 calories, Carbohydrate 92.9 g, Fat 21.5 g, Fiber 6.6 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 307.7 mg, Sugar 6 g

JALAPENO PESTO



Jalapeno Pesto image

A delicious, spicy take on your original Italian pesto.

Provided by curiouschef

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 14

Number Of Ingredients 7

¼ cup walnuts
2 cloves garlic
2 cups packed fresh basil leaves
¾ cup shredded Parmagiano-Reggiano cheese
1 jalapeno pepper, stem removed
⅔ cup olive oil
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 0.8 g, Cholesterol 3.8 mg, Fat 13 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 0.1 g

JALAPENO PESTO PASTA



Jalapeno Pesto Pasta image

I got the jalapeno sauce recipe from Aprovecho: A Mexican-American Border Cookbook. The sauce freezes nicely. The pasta mix-ins are just what I had on hand the first time I made it; it works well and helps to cut the heat if your sauce is too spicy.

Provided by Robyns Cookin

Categories     Low Cholesterol

Time 2h19m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

6 large fresh jalapenos
1/4 cup freshly grated parmesan cheese
2 tablespoons olive oil
1/4 teaspoon table salt
8 ounces dry pasta
8 ounces rotini pasta, cooked according to package directions
1 large tomatoes, seeded and diced
1 (4 ounce) can sliced black olives, drained
4 green onions, sliced
salt and fresh cracked black pepper

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.

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