Rigatoni with Fire-Roasted Jalapeño Pesto

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* Exported from MasterCook *

 

Rigatoni with Fire-Roasted Jalapeño Pesto

 

Recipe By :BH & G Lightstyle, Spring 2001, page 96

Serving Size : 4 Preparation Time :0:20

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 large jalapeño peppers -- (fresh)

1/4 cup Parmesan cheese -- freshly grated

OR Romano cheese

2 tablespoons olive oil

1/4 teaspoon salt

6 ounces rigatoni -- (uncooked)

2 tablespoons fresh Italian parsley -- snipped

fresh Parmesan curls

 

Pierce wide end of peppers with a long-handled fork; roast peppers over

the open fire of a gas burner for 5 minutes or until skin is blackened,

turning often. Place peppers in a new brown paper bag and seal. Let

stand for 10 minutes or until peppers are cool enough to handle.

 

Carefully peel and seed the peppers (see note below). Place peppers,

grated cheese, olive oil, and salt in a food processor bowl or blender

container. Cover and process or blend until almost smooth; set aside.

 

Meanwhile, cook pasta according to package directions. Drain; rinse with

cold water. Toss cooked pasta with jalapeño pesto and parsley. Garnish

with Parmesan curls. Makes 4 side-dish servings.

 

Note: Hot peppers contain oils that can burn eyes, lips, and sensitive

skin. Wear plastic gloves while preparing peppers and thoroughly wash

your hands afterward.

 

Nutrition facts per serving: 261 calories; 8 gm. protein; 35 gm.

carbohydrates (1 gm. sugars); 9 gm. total fat (6 gm. monounsaturated, 2

gm. saturated); 6 mg. cholesterol; 2 gm, fiber; 223 mg. sodium. Daily

Values: 0% vitamin A; 24% vitamin C; 8% calcium (77 mg.); 10% iron (2

mg.); 24% folate.

 

T(Cooking Time):

" 0:15 "

 

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Per serving: 247 Calories (kcal); 9g Total Fat; (33% calories from fat); 8g

Protein; 33g Carbohydrate; 4mg Cholesterol; 231mg Sodium

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

0 Other Carbohydrates

 

NOTES : Make the lively pesto ahead and toss it with hot pasta. Or, toss

the pasta and pesto together, then cover and chill for up to 24

hours and serve as a salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0