PASTA WITH JALAPENO PESTO
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
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
FUSILLI WITH SPICY PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 54m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
- Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
- *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.
JALAPENO PESTO PASTA
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
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.
JALAPENO PESTO
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
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
ROAST PEPPER PESTO WITH PASTA
Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.
- Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
JALAPENO AND PESTO CHICKEN PASTA SALAD
This is a delicious, cold chicken and pasta salad. Very healthy as well. It takes less than 10 minutes to put together and is bursting with flavor from only a few ingredients. I prefer using two jalapenos (SEEDED) but if you want only a very little spice to it, just use one. I wouldn't skimp on any of the ingredients, they all make this salad what it is. Perfect for any BBQ or gathering or just a super quick dinner on a night where you don't feel like cooking or heating up the house.
Provided by MelvinsWifey
Categories Chicken Breast
Time 10m
Yield 4 cups salad, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss all 7 ingredients in a medium bowl.
- Can be eaten straight away, or let sit in the fridge, covered for 30 minutes.
- Serve with crusty, cheesy garlic bread!
Nutrition Facts : Calories 241.5, Fat 7.2, SaturatedFat 2, Cholesterol 46.4, Sodium 50.4, Carbohydrate 23.7, Fiber 1.6, Sugar 2.2, Protein 19.3
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