Veg Planet--Pasta with Jalapeno Pesto

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* Exported from MasterCook *

 

Pasta with Jalapeno Pesto

 

Recipe By :Vegetarian Planet, Didi Emmons

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 green bell peppers

3 large jalapeno peppers

5 tablespoons unsalted hulled raw pumpkin seeds -- toasted 6-8 mins in

a 350ºF oven

1/4 cup coarsely chopped cilantro

2 large cloves garlic -- (to 3)

1/4 cup olive oil

2 tablespoons lime juice -- (from about 1 lime)

1/2 teaspoon salt -- or more to taste

fresh ground black pepper to taste

1 pound dried pasta such as fettuccine or linguine

1 1/2 cups cherry tomato halves

1/2 lime -- cut into wedges

 

Preheat the oven to 450ºF. Place the bell and jalapeno peppers on a baking

sheet. Roast the peppers for 15 to 20 minutes, until the skins blister. (Or

pierce each pepper with a fork and char it lightly and evenly over a gas flame.)

Let the peppers cool a bit, then pull the skin away from the flesh and discard

the skin.

 

In a food processor or blender, combine 4 tablespoons of the pumpkin seeds,

cilantro, garlic, and the peppers (jalapeno seeds included if you'd like more

heat). 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.

(At this point, the pesto can be refrigerated for up to 1 week.)

 

Bring a large pot of salted water to a boil. Cook the pasta, stirring

occasionally, until it is just tender, drain it, and return it to the empty pot.

Set it over medium heat and add the tomatoes and the pesto. Stir well. Add

more salt and pepper if you'd like, and spoon the pasta onto plates. Serve it

garnished with the remaining pumpkin seeds and the lime wedges.

 

S(ISBN):

" 1-55832-115-2 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 145 Calories; 14g Fat (80.7% calories

from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 2 1/2 Fat.

 

 

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