Rigatoni with Fire Roasted Jalapeno Pesto

[Guest guest]

Rigatoni with Fire Roasted Jalapeno Pesto

 

6 large fresh jalapeno peppers

1/4 cup freshly grated Parmesan or Romano cheese

2 tbs olive oil

1/4 tsp salt

6 oz dried rigatoni

2 tbs snipped Italian parsely

 

Pierce wide end of peppers with a long handled fork and roast

peppers over the open fire of a gar burner(or roast peppers ina 425

degree oven on a foil lined baking sheet foir 25 to 30 min or until

skin is blackened). Place the peppers in a new brown paper bag and

seal. Let stand for 20 to 30min or until peppers are cool enough to

handle. Carefully peel and seed the peppers. In a food processor

bowl or blender container combine jalapenos, parmesan cheese, oil

and salt. Process or blend until almost smooth, set aside.

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 immediatley or cover

and chill up to 24 hours before serving. Makes 4 side dish servings

[Guest guest]

This looks really really good. I've never had anything quite like this. Thanks

for the tip on

blackening peppers too!

 

More recipes please!

 

Love, Pat