Pasta with Jalapeno Pesto
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
5 Tbsp. shelled pumpkin seeds
2 green bell peppers
3 jalapeno peppers
1/4 cup chopped fresh cilantro
3 cloves garlic
1/4 cup olive oil
2 Tbsp. fresh lime juice
1/2 tsp. salt
freshly ground black pepper
1 pound linguine pasta
1-1/2 cups halved cherry tomatoes
1/2 lime, cut into wedges
Instructions:
Toast the pumpkin seeds in a preheated 350F oven for 6-8 minutes. Raise the ovens temperature to 450F and 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 skins away from the flesh and discard them.
In a food processor or blender combine 4 Tbsp. 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 lime juice. Salt and pepper the mixture to your taste.
Bring a large pot of salted water to a boil and cook the pasta, stirring occasionally until it is just tender. Drain the pasta and return it to the pot.
Set the pot over medium heat and add the tomatoes and the pesto. Stir well. Add more salt and pepper, if youd like. Spoon the pasta onto plates and serve the pasta garnished with the remaining pumpkin seeds and lime wedges.
Recipe from http://allrecipes.com.