PASTA--Pasta with Jalapeno Pesto

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* Exported from MasterCook *

 

Pasta with Jalapeno Pesto

 

Recipe By :Jen

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 tablespoons unsalted hulled raw pumpkin seeds

2 green bell peppers

3 large jalapeno peppers

1/4 cup coarsely chopped cilantro

2 garlic cloves -- (2 to 3)

1/4 cup olive oil

2 tablespoons lime juice

1/2 teaspoon salt

freshly ground pepper

1 pound dry pasta -- (fettucine or linguine)

1 1/2 cups halved cherry tomatoes

1/2 lime -- cut in wedges

 

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, it you'd like. Spoon the pasta onto plates. Serve the

pasta garnished with the remaining pumpkin seeds and lime wedges.

 

Source:

" http://www.vegetarianrecipe.com "

 

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Per serving: 601 Calories (kcal); 17g Total Fat; (24% calories from fat); 17g

Protein; 97g Carbohydrate; 0mg Cholesterol; 283mg Sodium

Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 1215 0 0 384 0 0 0 0 0 4363 0 0