Pasta with Jalapeno Pesto

Name: Pasta with Jalapeno Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings freshly ground black pepper; 355 milliliters halved cherry tomatoes; 59 milliliters chopped fresh cilantro; 3 cloves garlic; 2 green bell peppers; 3 jalapeno peppers; 1 lime, cut into wedges; 2 Tbsps fresh lime juice; 59 milliliters olive oil; 454 grams linguini pasta; 5 Tbsps shelled pumpkin seeds; 1 teaspoons salt

Pasta with Jalapeno Pesto might be just the main course you are searching for. One portion of this dish contains about 20g of protein, 22g of fat, and a total of 643 calories. This dairy free recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have pepper, jalapeno peppers, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes.

Ingredients you will need

Pumpkin Seeds

Toast

Equipment you will use

Oven

Raise the oven's temperature to 450 degrees F (230 degrees C).

Equipment you will use

Oven

Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15 to 20 minutes; until the skin blisters.

Ingredients you will need

Jalapeno Pepper

Peppers

Equipment you will use

Baking Sheet

Let the peppers cool a bit then pull the skin away from the flesh; discard the skin.

Ingredients you will need

Peppers

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

Ingredients you will need

Salt And Pepper