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.
|Serving Size: 1 recipe (596g)|
|Recipe Makes: 1|
|Calories from Fat: 2540 (76%)|
|Amt Per Serving||% DV|
|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 %|
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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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