Total Time
Prep 5 mins
Cook 30 mins

Ingredients Nutrition


  1. Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6-8 minutes .
  2. Raise the oven's temperature to 450 degrees F (230 degrees C).
  3. Place the bell and jalapeno peppers on a baking sheet.
  4. Roast the peppers for 15-20 minutes ; until the skin blisters.
  5. Let the peppers cool a bit then pull the skin away from the flesh; discard the skin.
  6. In a food processor or blender combine 4 tablespoons of the pumpkin seeds, cilantro, garlic and the peppers.
  7. Blend until the contents are coarsely chopped.
  8. With the machine running, slowly add the oil and the lime juice.
  9. Blend in the salt and pepper Bring a large pot of salted water to a boil.
  10. Cook the pasta, stirring occasionally until it is just tender.
  11. Drain and return the pasta to the pot.
  12. Set the pot over medium heat, add the tomatoes and the pesto.
  13. Stir well.
  14. Add more salt and pepper, if you'd like.
  15. Spoon the pasta onto plates.
  16. Serve the pasta garnished with the remaining pumpkin seeds and lime wedges.


Most Helpful

I couldn't speak more highly of this recipe. We fell madly in love with it the first time I made it, and I just realized I never reviewed it! I'm about to make it again tonight to use some homegrown green and jalapeno peppers and tomatoes. Thanks so much for posting!

bricookie55 August 09, 2010

This made a really unusual, tasty pasta sauce. It was pleasantly spicy, although it might have been too hot for my tastes if I hadn't seeded the jalapenos after roasting them. Roasting and peeling the peppers was kind of a hassle, and I gave up after I got the big pieces of skin off, but I think the results were worth the extra trouble. We added some sauteed mushrooms and tomatoes along with 2 roasted zucchinis to the pasta. Really delicious -- thanks!

Aunt Cookie June 05, 2007

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