Pasta with Jalapeno Pesto
  • 2 tbsp. shelled pumpkin seeds
  • 2 green bell peppers
  • 3 jalapeno peppers
  • 1/4 cup chopped fresh cilantro
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 2 tbsp. fresh lime juice
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • 1 pound linguini pasta
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 lime, cut into wedges
  1. Toast pumpkin seeds in a preheated 350 degree oven for 6 to 8 minutes. Raise the oven's temperature to 450 degrees. Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15 to 20 minutes, until the skin blisters. Let peppers cool a bit, then pull the skin away from the flesh; discard the skin. In a food procesor or blender combine 4 tbsp. 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 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 pasta to the pot. Set pot over medium heat, add tomatoes and pesto. Stir well. Add more salt and pepper, if desired. Spoon the pasta onto plates. Serve the pasta garnished with the remaining pumpkin seeds and lime wedges.