A zesty pesto pasta loaded with fresh cilantro, pistachios and our Hatch Jalapeño sauce coats penne pasta and chopped red bell peppers. A fiesta-infused pasta that is delicious served with cornbread.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Pesto:1 bottle Robert Rothschild Farm Hatch Jalapeño Sauce
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
Pasta: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 Sauce in food processor. Pulse until pistachios are ground into small, grain-like pieces. Taste for salt.
Boil pasta according to package directions. 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.