Rigatoni with Fire-Roasted Jalapeno Pesto
- Servings: 4
Here's an easy way to remove the skins from chile peppers. Aluminum foil that lines the baking sheet withstands the high heat needed to brown the peppers in the hot oven. After the peppers are browned, overwrap the peppers in the same aluminum foil and seal the edges. The peppers steam in the packet, loosening the skins so they peel off easily. Aluminum foil makes cleanup quick and easy, too.
- 6 large fresh jalapeno peppers or 2 or 3 Anaheim peppers
- 1/4 cup freshly grated Parmesan or Romano cheese
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 6 ounces dried rigatoni
- 2 tablespoons snipped Italian parsley
- Fresh Parmesan curls
- Aluminum foil
Pierce wide end of peppers with a long-handled fork; roast peppers over the open fire of a gas burner. (Or, roast peppers in a 425 degree F oven on an aluminum foil-lined baking sheet for 25 to 30 minutes or until skin is blackened.) Wrap peppers in the aluminum foil. Let stand for 20 to 30 minutes or until the peppers are cool enough to handle.
Carefully peel and seed the jalapeno 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 immediately or cover and chill up to 24 hours before serving. Makes 4 side-dish servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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