Pasta with cilantro pesto sauce and red pepper

4 servings

30 minutes

Pasta with cilantro and red pepper pesto is a bold blend of Italian classic and daring flavors. The cilantro and jalapeño-based pesto adds zest and freshness to the dish, while almonds provide a light nutty note. Sweet pepper, onion, and green chili create a juicy backdrop that complements the richness of the taste. Orecchiette pasta perfectly collects the sauce, allowing enjoyment with every bite. The finishing touch is pepper jack cheese that melts slightly, adding softness and tenderness to the dish. This dish is a true gastronomic bridge between Italian traditions and vibrant exotic accents, making it an ideal choice for both cozy family dinners and bold culinary experiments.

Energy value per serving

• Calories: 787.7
• Proteins: 25.8g
• Fats: 39.4g
• Carbohydrates: 84.8g

Ingredients

• Chopped blanched almonds: 160 g
• Coriander: 100 g
• Jalapeno pepper: 1 pc
• Finely chopped garlic: 1 clove
• Salt: 1 tsp
• Vegetable oil: 2 tbsp
• Freshly squeezed lime juice: 1 tbsp
• Ground black pepper: 1 tsp
• Onion: 240 g
• Red sweet pepper: 1 pc
• Green chili pepper: 130 g
• Orecchiette pasta: 350 g
• Pepper jack cheese: 120 g

Cooking steps

1. In a large pot, bring slightly salted water to a boil.

2. Meanwhile, prepare the pesto: in a small dry skillet, toast the almonds over medium or low heat for 3-4 minutes, stirring constantly until golden and fragrant. Transfer the almonds to a bowl and let cool.

   Required ingredients:

   • Chopped blanched almonds: 160 g

3. Mix almonds, cilantro, jalapeño, garlic, salt, and pepper in a food processor until ground. Without turning off the processor, add 2 tablespoons of oil and lime juice and blend until it becomes a smooth paste. Place the mixture in a bowl.

   Required ingredients:

   • Coriander: 100 g
   • Jalapeno pepper: 1 piece
   • Finely chopped garlic: 1 clove
   • Salt: 1 teaspoon
   • Ground black pepper: 1 teaspoon
   • Vegetable oil: 2 tablespoons
   • Freshly squeezed lime juice: 1 tablespoon

4. Put the pasta in boiling water, stirring to prevent sticking. Cook, stirring, for 8-12 minutes until the pasta is soft. While the pasta cooks, heat 2 teaspoons of oil in a non-stick pan over medium or low heat. Add onion and bell pepper; cook, stirring, for 5-6 minutes until they are soft. Add green chili pepper and cook, stirring for another minute.

   Required ingredients:

   • Orecchiette pasta: 350 g
   • Onion: 240 g
   • Red sweet pepper: 1 piece
   • Green chili pepper: 130 g

5. Just before the pasta is ready, scoop out 13 cups of water from the pot and pour it into the pesto, mixing well. Rinse the pasta and place it in a large, warm bowl.

6. Add the onion mixture and cheese; mix well. You can serve it immediately.

   Required ingredients:

   • Pepper jack cheese: 120 g