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Preparation
Make the jalape?o pesto: Place the jalape?os, serranos, onions, almonds and olive oil in a food processor and process until smooth. Season with salt to taste.
Bring 8 cups of water to boil in a large pasta pot.
While the water is heating, combine the olive oil and the garlic in a 12- to 14-inch saut? pan, and saut? over medium-high heat until the garlic is almost brown, about 3 minutes. Add 1 1/2 cups of the jalapeno pesto and bring to a simmer.
When the water comes to a boil, add 2 tablespoons salt. Drop the pasta into the boiling water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the jalape?o mixture.
Drain the pasta in a colander and add it to the jalape?o mixture. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl. Scatter the breadcrumbs over the top and serve immediately.
Note: Use any extra pesto to top cooked vegetables or as a spread for crostini. Stored in a plastic container with a snap-tight lid and covered with a thin layer of olive oil, it will keep nicely in the fridge for 2 weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (596g) | ||
Recipe Makes: 1 | ||
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Calories: 3362 | ||
Calories from Fat: 2540 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 282.2g | 376 % | |
Saturated Fat 40g | 200 % | |
Monounsaturated Fat 199.3g | ||
Polyunsanturated Fat 33.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1664.6mg | 57 % | |
Potassium 808.9mg | 21 % | |
Total Carbohydrate 182g | 54 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 168.8g | ||
Protein 32.9g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3362
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