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Pasta With Roasted Jalapeno Pesto
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    Pasta With Roasted Jalapeno Pesto

  • 5 large jalapeno peppers
  • 1/3 cup parmesan cheese, freshly grated
  • 3 tbsp cilantro-infused oil
  • 1/4 tsp salt
  • 1/2 lb dried pasta*
  • 2 tbsp Italian flat-leaf parsley, chopped
  • Place jalapeno peppers on a baking sheet that has been sprayed with cooking spray. Preheat oven to 425F. Bake for 25 minutes, moving them around once in awhile so they get dark all over. Place peppers in a brown bag and seal. Let stand for 20 minutes until the peppers are cool enough to handle.

    Carefully peel and seed the peppers. In the bowl of a food processor, place peppers, cheese, oil and salt. Process or blend until almost smooth; set aside.

    Meanwhile, cook pasta according to package directions. Drain. Toss with jalapeno pesto and parsley. Garnish with parmesan cheese. Serve immediately.

    From: RisaG,radiorlg@yahoo.com.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Tue, 29 May 2001

    *BACK TO PASTA*







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