This is a good recipe for those jalapeno lovers out there. You can use any kind of pasta you like.

jen
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

620.1 calories; protein 19.2g 38% DV; carbohydrates 92.9g 30% DV; fat 21.5g 33% DV; cholesterolmg; sodium 307.7mg 12% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/29/2003
Unusual sauce. Must like peppers no doubt! I would serve initially as a side dish. Would be good with grilled marinaded firm tofu slices. If the household chef has a gas range the peppers can be blistered over a flame. Read More
(9)

Most helpful critical review

Rating: 3 stars
08/22/2005
This was good but did't knock our socks off Read More
(4)
10 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/28/2003
Unusual sauce. Must like peppers no doubt! I would serve initially as a side dish. Would be good with grilled marinaded firm tofu slices. If the household chef has a gas range the peppers can be blistered over a flame. Read More
(9)
Rating: 5 stars
10/28/2003
This recipe is great! I added a little bit of shredded mozarella. Read More
(6)
Rating: 4 stars
07/17/2011
This was a great new twist on basic pesto! I did change a few things; we used walnuts instead of pumpkin seeds and roasted the tomatoes with a little olive oil sea salt and pepper. I served this with a piece of toast and goat cheese. We have plenty of pesto left over and I will probably use it on homemade pizza's this week. Read More
(4)
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Rating: 3 stars
08/22/2005
This was good but did't knock our socks off Read More
(4)
Rating: 5 stars
11/05/2011
Very unique just the right amount of kapow! Read More
(3)