Jalapeño Pesto Pasta Chips

Name: Jalapeño Pesto Pasta Chips (Elevated)
Prep time: 12 min
Cook time: 18 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 8 oz Homemade Campanelle Pasta (or high-quality dried); 3 Jalapeños-roasted, seeded and roughly chopped; 2 cups Fresh Cilantro Leaves; 1/4 cup Marcona Almonds-toasted; 4 Garlic Cloves-roasted; 1/3 cup Cold-Pressed Extra Virgin Olive Oil; 1/4 cup Aged Parmesan Cheese-finely grated; 1 tbsp Lime Juice; 1/4 tsp Fleur de Sel; 2 tbsp Avocado Oil; 1 tsp Smoked Paprika; 1/2 tsp Lime Zest

⏱1h

👥4

🔥400 cal

Medium

🍽️Italian

🥗Vegetarian

Handmade pasta chips tossed in a vibrant, complex jalapeño and cilantro pesto, finished with a bright lime zest. A sophisticated snack or appetizer.

8 oz Homemade Campanelle Pasta (or high-quality dried)

3 Jalapeños-roasted, seeded and roughly chopped

2 cups Fresh Cilantro Leaves

1/4 cup Marcona Almonds-toasted

4 Garlic Cloves-roasted

See all 12 ingredients ↓

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⏱1h

👥4

🔥400 cal

Medium

🍽️Italian

🥗Vegetarian

Handmade pasta chips tossed in a vibrant, complex jalapeño and cilantro pesto, finished with a bright lime zest. A sophisticated snack or appetizer.

#Snack #Appetizer #Pasta #Spicy #Gourmet

Instructions

If making homemade pasta, prepare Campanelle according to recipe. Otherwise, cook high-quality dried pasta al dente. Drain and rinse with cold water. Pat dry thoroughly.
Prepare Pesto: Roast Jalapeños and Garlic Cloves until slightly charred. In a food processor, combine Roasted Jalapeños, Cilantro Leaves, Toasted Marcona Almonds, Roasted Garlic Cloves, Cold-Pressed Extra Virgin Olive Oil, Aged Parmesan Cheese, Lime Juice, and Fleur de Sel. Process until smooth, adding more olive oil if needed to reach desired consistency.
Preheat oven to 350°F (175°C).
In a large bowl, toss the dried Pasta with Coating ingredients until evenly coated.
Spread the Pasta in a single layer on a parchment-lined baking sheet.
Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
Remove from oven and immediately toss with Pesto. Garnish with additional Lime Zest. Serve warm.

Ingredients

Pasta
8 oz 225 g Homemade Campanelle Pasta (or high-quality dried)
Pesto
3 3 Jalapeños-roasted, seeded and roughly chopped
2 cups 240 g Fresh Cilantro Leaves
1/4 cup 60 mL Marcona Almonds-toasted
4 4 Garlic Cloves-roasted
1/3 cup 80 mL Cold-Pressed Extra Virgin Olive Oil
1/4 cup 30 g Aged Parmesan Cheese-finely grated
1 tbsp 15 mL Lime Juice
1/4 tsp 1.25 mL Fleur de Sel
Coating
2 tbsp 30 mL Avocado Oil
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Lime Zest

Equipment

Large Pot
Colander
Food Processor
Baking Sheet
Parchment Paper
Large Bowl

Instructions

If making homemade pasta, prepare Campanelle according to recipe. Otherwise, cook high-quality dried pasta al dente. Drain and rinse with cold water. Pat dry thoroughly.
Prepare Pesto: Roast Jalapeños and Garlic Cloves until slightly charred. In a food processor, combine Roasted Jalapeños, Cilantro Leaves, Toasted Marcona Almonds, Roasted Garlic Cloves, Cold-Pressed Extra Virgin Olive Oil, Aged Parmesan Cheese, Lime Juice, and Fleur de Sel. Process until smooth, adding more olive oil if needed to reach desired consistency.
Preheat oven to 350°F (175°C).
In a large bowl, toss the dried Pasta with Coating ingredients until evenly coated.
Spread the Pasta in a single layer on a parchment-lined baking sheet.
Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
Remove from oven and immediately toss with Pesto. Garnish with additional Lime Zest. Serve warm.

Nutrition per serving

Calories 400