Pasta with Jalapeno Pesto Recipe

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Type: Pasta with Jalapeno Pesto Free Cooking Recipe – Vegeterian

It’s ok!

Ingredients / Directions
5 tablespoons shelled pumpkin seeds
2 green bell peppers
3 jalapeno peppers
1/4 cup(s) chopped fresh cilantro
3 cloves garlic
1/4 cup(s) olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
freshly ground black pepper
1 pound linguini pasta
1 1/2 cup(s)s halved cherry tomatoes
1/2 lime
cut into 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
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.

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