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.

• Ready In: 2 hrs 19 mins
• Serves: 6
• Yields: 6

Ingredients

• Jalapeno Pesto Sauce

• 6  large  fresh jalapenos
• 1⁄4 cup  freshly grated parmesan cheese
• 2  tablespoons olive oil
• 1⁄4 teaspoon table salt
• 8  ounces dry pasta

• Pasta

• 8  ounces rotini pasta, cooked according to package directions
• 1  large tomatoes, seeded and diced
• 1 (4 ounce) can  sliced black olives, drained
• 4  green onions, sliced
•  salt and fresh cracked black pepper

Directions

1. Jalapeno Pasta Sauce:
2. Preheat the oven to 425 degrees.
3. Roast the jalapenos on a foil-lined baking sheet for 40 minutes.
4. Place the peppers in a plastic bag and seal.
5. Let stand for 20-30 minutes, or until the peppers are cool enough to handle.
6. Wearing gloves, carefully peel and seed the jalapenos. Make sure to remove all of the ribs.
7. Rinse under cold water to remove excess seeds.
8. Combine the jalapenos, Parmesan cheese, oil, and salt in a food processor.
9. Process until almost smooth and set aside.
10. Pasta:
11. Meanwhile, cook the pasta according to package directions.
12. Drain and rinse with cold water until no longer hot.
13. Toss the cooked pasta with the jalapeno sauce.
14. Mix in the tomato, black olives, green onions, and salt and pepper.