Jalapeño Pesto Pasta Chips

Name: Jalapeño Pesto Pasta Chips (Upgraded)
Prep time: 12 min
Cook time: 18 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 8 oz Cavatappi Pasta; 2 Jalapeños-seeded and roughly chopped; 2 cups Fresh Basil Leaves; 1/4 cup Toasted Pine Nuts; 3 Garlic Cloves; 1/3 cup Extra Virgin Olive Oil; 1/4 cup Grated Pecorino Romano Cheese; 1 tbsp Lemon Juice; 1/4 tsp Salt; 1/8 tsp Red Pepper Flakes; 2 tbsp Extra Virgin Olive Oil; 1 tsp Garlic Powder; 1/2 tsp Smoked Paprika

⏱35 min

👥4

🔥375 cal

Easy

🍽️Italian

🥗Vegetarian

Crispy pasta chips tossed in a vibrant, homemade jalapeño pesto with a touch of lemon. A slightly more refined snack or appetizer.

8 oz Cavatappi Pasta

2 Jalapeños-seeded and roughly chopped

2 cups Fresh Basil Leaves

1/4 cup Toasted Pine Nuts

3 Garlic Cloves

See all 13 ingredients ↓

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⏱35 min

👥4

🔥375 cal

Easy

🍽️Italian

🥗Vegetarian

Crispy pasta chips tossed in a vibrant, homemade jalapeño pesto with a touch of lemon. A slightly more refined snack or appetizer.

#Snack #Appetizer #Pasta #Spicy #Italian

Instructions

Cook Pasta according to package directions until al dente. Drain and rinse with cold water. Pat dry thoroughly.
Prepare Pesto: In a food processor, combine Jalapeños, Basil Leaves, Toasted Pine Nuts, Garlic Cloves, Extra Virgin Olive Oil, Pecorino Romano Cheese, Lemon Juice, Salt, and Red Pepper Flakes. Process until smooth, adding more olive oil if needed to reach desired consistency.
Preheat oven to 375°F (190°C).
In a large bowl, toss the dried Pasta with Coating ingredients until evenly coated.
Spread the Pasta in a single layer on a baking sheet.
Bake for 18-22 minutes, or until golden brown and crispy, flipping halfway through.
Remove from oven and immediately toss with Pesto. Serve warm.

Ingredients

Pasta
8 oz 225 g Cavatappi Pasta
Pesto
2 2 Jalapeños-seeded and roughly chopped
2 cups 240 g Fresh Basil Leaves
1/4 cup 60 mL Toasted Pine Nuts
3 3 Garlic Cloves
1/3 cup 80 mL Extra Virgin Olive Oil
1/4 cup 30 g Grated Pecorino Romano Cheese
1 tbsp 15 mL Lemon Juice
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Red Pepper Flakes
Coating
2 tbsp 30 mL Extra Virgin Olive Oil
1 tsp 5 mL Garlic Powder
1/2 tsp 2.5 mL Smoked Paprika

Equipment

Large Pot
Colander
Food Processor
Baking Sheet
Large Bowl

Instructions

Cook Pasta according to package directions until al dente. Drain and rinse with cold water. Pat dry thoroughly.
Prepare Pesto: In a food processor, combine Jalapeños, Basil Leaves, Toasted Pine Nuts, Garlic Cloves, Extra Virgin Olive Oil, Pecorino Romano Cheese, Lemon Juice, Salt, and Red Pepper Flakes. Process until smooth, adding more olive oil if needed to reach desired consistency.
Preheat oven to 375°F (190°C).
In a large bowl, toss the dried Pasta with Coating ingredients until evenly coated.
Spread the Pasta in a single layer on a baking sheet.
Bake for 18-22 minutes, or until golden brown and crispy, flipping halfway through.
Remove from oven and immediately toss with Pesto. Serve warm.

Nutrition per serving

Calories 375