Pasta with Jalapeno Pesto

Pasta with Jalapeno Pesto
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    4 People
  • VIEWS
    30

Ignite your taste buds with this vibrant pasta dish! Spicy jalapeno pesto coats perfectly cooked linguini, creating a harmonious blend of heat and freshness. A delightful and simple recipe that's sure to impress.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    93 g
  • Fiber
    7 g
  • Protein
    19 g
  • Saturated Fat
    3 g
  • Sodium
    308 mg
  • Sugar
    6 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Toast the pumpkin seeds on a baking sheet for 6 to 8 minutes, until lightly golden. (Prep time: 8 minutes)

02

Step

Increase oven temperature to 450 degrees F (230 degrees C). Place the bell peppers and jalapenos on a baking sheet and roast for 15 to 20 minutes, or until the skins are blistered and blackened. (Prep time: 20 minutes)

03

Step

Remove the peppers from the oven and let them cool slightly. Once cool enough to handle, peel off and discard the skins. (Prep time: 5 minutes)

04

Step

In a food processor or blender, combine 4 tablespoons of the toasted pumpkin seeds, cilantro, garlic, and the roasted peppers. Pulse until coarsely chopped. (Prep time: 3 minutes)

05

Step

With the machine running, slowly drizzle in the olive oil and lime juice until a smooth pesto forms. Season with salt and pepper to taste. (Prep time: 2 minutes)

06

Step

Bring a large pot of salted water to a boil. Add the linguini and cook according to package directions, until al dente. Drain, reserving about 1/2 cup of the pasta water. (Prep time: 10 minutes)

07

Step

Return the drained pasta to the pot. Set over medium heat, add the halved cherry tomatoes and the jalapeno pesto. Stir well to combine, adding a splash of the reserved pasta water if needed to adjust the sauce's consistency. (Prep time: 5 minutes)

08

Step

Taste and adjust seasoning with additional salt and pepper as desired. Serve immediately, garnished with the remaining toasted pumpkin seeds and lime wedges. (Prep time: 2 minutes)

For a milder pesto, remove the seeds and membranes from the jalapeno peppers before roasting.
Feel free to substitute other types of pasta, such as penne or farfalle.
Add a sprinkle of Parmesan cheese for an extra layer of flavor.

Alvera Kunde

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 10 Ratings)
Total Reviews: (9)
  • Pierce Windler

    I found the pesto to be a little too thick, so I added more pasta water. It turned out perfect!

  • Ashley Block

    Easy to follow and delicious. I added some grilled shrimp for extra protein.

  • Jamar Auer

    I made this for a dinner party and everyone raved about it. It's definitely a crowd-pleaser.

  • Emma Volkman

    I love the combination of flavors in this dish. The jalapeño, cilantro, and lime are a perfect match.

  • Murray Beier

    The pesto is amazing! I've used it on pasta, sandwiches, and even as a dip for veggies.

  • Kellen Doyle

    This is my new go-to pasta recipe. So quick, easy, and flavorful!

  • Ila Feest

    I didn't have any pumpkin seeds, so I used pine nuts instead. It was still delicious!

  • Palma Ondricka

    I was a little hesitant about the jalapeños, but it wasn't too spicy at all. The perfect amount of heat!

  • Adrianna Gorczany

    This recipe is a game-changer! The pesto is so flavorful and the pasta was a hit with my family.

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