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- user reviews (1)
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6
large fresh jalapeno peppers or 2 or 3 Anaheim peppers
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1/4
cup freshly grated Parmesan or Romano cheese
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2
tablespoons olive oil
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1/4
teaspoon salt
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6
ounces dried rigatoni
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2
tablespoons snipped Italian parsley
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Fresh Parmesan curls
1. Pierce wide end of peppers with a long-handled fork; roast peppers over the open fire of a gas burner. (Or, roast peppers in a 425 degree F oven on a foil-lined baking sheet for 25 to 30 minutes or until skin is blackened.) Wrap peppers in foil. Let stand for 20 to 30 minutes or until the peppers are cool enough to handle.
2. Carefully peel and seed the jalapeno peppers. In a food processor bowl or blender container combine jalapenos, Parmesan cheese, oil, and salt. Process or blend until almost smooth; set aside.
3. Meanwhile, cook pasta according to package directions. Drain and rinse with cold water. Toss cooked pasta with jalapeno pesto and parsley. Garnish with Parmesan curls. Serve immediately or cover and chill up to 24 hours before serving. Makes 4 side-dish servings.
- Servings Per Recipe 4,
- Calories 257,
- Protein (gm) 9,
- Carbohydrate (gm) 35,
- Fat, total (gm) 9,
- Cholesterol (mg) 5,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 194,
- Vitamin C (mg) 69,
- Sodium (mg) 253,
- Calcium (DV %) 81,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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I've been making this recipe for years and it is fantastic. Using Anaheim peppers (or a mix of Anaheim and jalapeno peppers) is a good idea because it tends to turn out very, very, very hot with jalapenos.
3/1/2011 01:41:16 PM Report Abuse