Hatch Jalapeño Pistachio Pesto Pasta
A zesty pesto pasta loaded with fresh cilantro, pistachios and our Hatch Jalapeño Spread coats penne pasta and chopped red bell peppers. A fiesta-infused pasta that is delicious served with cornbread.
1 bottle Robert Rothschild Farm Hatch Chile Jalapeño Spread
1/2 cup Shelled pistachios
1/4 cup Canola oil (Olive oil, depending on which is used, can be too bitter)
1/4 cup Loose packed cilantro
1/2 Fresh lime, juiced
1/4 cup Shredded Parmesan, plus more for garnish
1/2 tsp. Sugar
Salt & pepper to taste
8 oz. Dry pasta, cooked per package directions (Penne works well)
1 Red bell pepper, diced
2 Tbsp. Unsalted butter
Place pistachios, cilantro, lime juice, sugar, oil, Parmesan and Hatch Jalapeño Spread in food processor. Pulse until pistachios are ground into small, grain-like pieces. Taste for salt.
Boil pasta according to package directions. (Reserve pasta water)
Place large skillet on medium heat. Add pesto & butter.
Just as pesto starts to simmer add hot pasta and toss to coat and heat.
Fold in bell pepper and plate.
Garnish with extra Parmesan.
Reserve pasta water and add until you reach the desired consistency.