Pasta with Cilantro and Red Pepper Pesto
Pasta and Pizza • Italian
Description
Pasta with cilantro and red pepper pesto
Ingredients
- Chopped blanched almonds 5 oz
- Cilantro 5 oz
- Jalapeño pepper 1 piece
- Minced garlic 1 clove
- Salt 1 teaspoon
- Vegetable Oil 2 tablespoons
- Fresh Lime Juice 1 tablespoon
- Ground Black Pepper 1 teaspoon
- Onion 10 oz
- Red Bell Pepper 1 piece
- Green Chili Pepper 5 oz
- Orecchiette Pasta 10 oz
- Pepper Jack cheese 5 oz
Step-by-Step Guide
Step 1
In a large pot, bring slightly salted water to a boil.
Step 2
Meanwhile, prepare the pesto: in a small dry skillet, toast the almonds over medium or low heat for 3-4 minutes, stirring constantly until golden and fragrant. Transfer the almonds to a bowl and let cool.
Step 3
Combine the almonds, cilantro, jalapeño, garlic, salt, and pepper in a food processor until finely chopped. With the processor running, add 2 tablespoons of oil and lime juice, and blend until the mixture becomes a smooth paste. Transfer the mixture to a bowl.
Step 4
Add the pasta to the boiling water, stirring to prevent sticking. Cook, stirring, for 8-12 minutes until the pasta is tender. While the pasta is cooking, heat 2 teaspoons of oil in a non-stick skillet over medium or low heat. Add the onion and bell pepper; cook, stirring, for 5-6 minutes until softened. Add the green chili pepper and cook, stirring, for another minute.
Step 5
Just before the pasta is done, scoop out 1/3 cup of water from the pot and add it to the pesto, mixing well. Drain the pasta and place it in a large, warm bowl.
Step 6
Add the onion mixture and cheese; mix well. Serve immediately.
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