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."
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Ready In:
2hrs 19mins




  • 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.

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<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year&nbsp;or so&nbsp;later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>
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