Pasta With Cilantro Pesto And Red Peppers

Recipe Ingredients

		Cilantro Pesto
1/4 cup	23g / 0.8oz	Slivered almonds
1 1/2 cups	24g / 0.8oz	Cilantro leaves
1		Jalapeño pepper - seeded, and
		Coarsely chopped
3		Garlic cloves - crushed, peeled
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Fresh lime juice
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Onion Mixture
2 teaspoons	10ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped sweet onion
		= (such as Vidalia)
1 cup	146g / 5.1oz	Diced red bell pepper
1		Mild green chilies - (4 1/2 oz)
12 oz	340g	Dried orecchiette or gnocchi
		= (or medium-shell pasta)
1 cup	146g / 5.1oz	Grated Pepper Jack cheese - (3 oz)

Recipe Instructions

Bring large pot of lightly salted water to a boil.

Meanwhile, make pesto: In small dry skillet, toast almonds over medium-low heat, stirring constantly, until light golden and fragrant, 3 to 4 minutes. Transfer to small bowl and let cool.

In food processor, combine almonds, cilantro, jalapeño, garlic, salt and pepper; process until finely chopped. With motor running, add 2 tablespoons oil and lime juice through the feed tube, processing until mixture forms paste and stopping to scrape down sides of work bowl as necessary. Transfer mixture to small bowl.

Add pasta to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 12 minutes. While pasta is cooking, in large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add onion and bell pepper; cook, stirring often, until tender, 5 to 6 minutes. Add green chilies and cook, stirring, 1 minute.

Just before pasta is cooked, scoop out 1/3 cup of pasta cooking water and add to pesto, stirring well. Drain pasta and transfer to large, warm bowl. Add onion mixture and cheese; toss to coat well. Serve immediately.

This recipe yields 4 servings.

Per Serving: 580 Cal; 20g Prot; 22g Total Fat (5 Sat. Fat); 77g Carb.; 25mg Chol; 550mg Sod.; 7g Fiber.

Source:
Vegetarian Times, May 2002

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