Pasta with Jalapeno Pesto
Get ready to elevate your pasta nights with this bold and vibrant recipe for Pasta with Jalapeno Pesto! Featuring a spicy twist on classic pesto, this dish combines the zesty heat of fresh jalapeños with fragrant basil, parsley, and creamy Parmesan cheese for a sauce that's as flavorful as it is unique. Toasty pine nuts (or walnuts for a budget-friendly option) and a splash of lemon juice add layers of nuttiness and brightness, while silky olive oil brings everything together for a smooth, satisfying texture. Tossed with al dente pasta and finished with a touch of reserved pasta water for the perfect consistency, this recipe is ready in just 30 minutes and perfect for weeknight dinners or entertaining guests. Garnish with extra Parmesan and fresh herbs for an irresistible presentation. Whether you're a spice enthusiast or simply looking to try something new, this jalapeno pesto pasta is sure to impress!
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti or your choice)
- 2 large Fresh jalapenos
- 1 cup Fresh basil leaves
- 1 cup Fresh parsley leaves
- 1 cup Parmesan cheese, grated
- 0.25 cup Pine nuts (or substitute with walnuts)
- 2 large Garlic cloves
- 0.33 cup Olive oil
- 1 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, prepare the jalapeno pesto. Remove the stems from the jalapenos, and for a milder flavor, remove the seeds. Chop the jalapenos roughly and set aside.
In a food processor, combine the chopped jalapenos, fresh basil, parsley, grated Parmesan cheese, pine nuts, and garlic. Pulse until the ingredients are roughly chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth and creamy pesto. Add lemon juice, salt, and black pepper to taste, then pulse a few more times to combine.
Transfer the cooked pasta back to the pot or a large bowl. Add the jalapeno pesto and toss until the pasta is coated evenly. If the pesto feels too thick, gradually add a few tablespoons of reserved pasta water to loosen the sauce.
Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of chopped parsley or basil, if desired.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 5.9 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1125 mg | 87% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
