Best Jalapeno Pesto Pasta Recipes
JALAPENO PESTO PASTA
I got the jalapeno sauce recipe from Aprovecho: A Mexican-American Border Cookbook. The sauce freezes nicely. The pasta mix-ins are just what I had on hand the first time I made it; it works well and helps to cut the heat if your sauce is too spicy.
Provided by Robyns Cookin
Categories Low Cholesterol
Time 2h19m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Jalapeno Pasta Sauce:.
- Preheat the oven to 425 degrees.
- Roast the jalapenos on a foil-lined baking sheet for 40 minutes.
- Place the peppers in a plastic bag and seal.
- Let stand for 20-30 minutes, or until the peppers are cool enough to handle.
- Wearing gloves, carefully peel and seed the jalapenos. Make sure to remove all of the ribs.
- Rinse under cold water to remove excess seeds.
- Combine the jalapenos, Parmesan cheese, oil, and salt in a food processor.
- Process until almost smooth and set aside.
- Pasta:.
- Meanwhile, cook the pasta according to package directions.
- Drain and rinse with cold water until no longer hot.
- Toss the cooked pasta with the jalapeno sauce.
- Mix in the tomato, black olives, green onions, and salt and pepper.
JALAPENO AND PESTO CHICKEN PASTA SALAD
This is a delicious, cold chicken and pasta salad. Very healthy as well. It takes less than 10 minutes to put together and is bursting with flavor from only a few ingredients. I prefer using two jalapenos (SEEDED) but if you want only a very little spice to it, just use one. I wouldn't skimp on any of the ingredients, they all make this salad what it is. Perfect for any BBQ or gathering or just a super quick dinner on a night where you don't feel like cooking or heating up the house.
Provided by MelvinsWifey
Categories Chicken Breast
Time 10m
Yield 4 cups salad, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss all 7 ingredients in a medium bowl.
- Can be eaten straight away, or let sit in the fridge, covered for 30 minutes.
- Serve with crusty, cheesy garlic bread!
Nutrition Facts : Calories 241.5, Fat 7.2, SaturatedFat 2, Cholesterol 46.4, Sodium 50.4, Carbohydrate 23.7, Fiber 1.6, Sugar 2.2, Protein 19.3
PASTA WITH JALAPENO PESTO
This is a good recipe for those jalapeno lovers out there. You can use any kind of pasta you like.
Provided by jen
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Yield 4
Number Of Ingredients 12
Steps:
- 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, 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 : Calories 620.1 calories, Carbohydrate 92.9 g, Fat 21.5 g, Fiber 6.6 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 307.7 mg, Sugar 6 g
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