Pâtes épicées au pesto de jalapeño, gratinées au four

Ingrédients

• 5 Jalapenos (deseeded)
• 1/2 cup Basil Leaves (tightly packed)
• 1/4 cup Cashews (soaked in hot water for 10 minutes)
• 1/4 cup Parmesan (grated)
• 1 teaspoon Salt
• 1/2 cup Olive Oil (extra virgin)
• 250 grams Pasta (Farfalle/ Penne)
• 2 tablespoons Salt
• 2 tablespoon Olive Oil
• 4 cloves Garlic (thinly sliced)
• 1/2 cup Bell Peppers (cubed (red and yellow))
• 5-6 Cherry Tomatoes (halved)
• 1/4 cup Milk
• 1/2 cup Bread Crumbs (toasted)
• 1/4 cup Parmesan cheese (grated)

Préparation

1. 1

   Jalapeno Pesto: For the jalapeno pesto, place all the ingredients, except olive oil in the food processor. Slowly add olive oil as you blend and process till smooth

2. 2

   Cook Pasta: To cook the pasta, bring water to boil in a large pot with 2 tablespoons salt. Add pasta to the boiling water and cook till al dente according to package instructions. Reserve 1/4 cup of the pasta cooking liquid and drain. Wash the pasta with cold water and set aside. This prevents the pasta from becoming sticky.

3. 3

   Saute Aromatics: In another pan, heat 2 tablespoon olive oil, add garlic and saute over medium heat till golden.

4. 4

   Add Vegetables: Add the bell peppers and cook for a minute. Add cherry tomatoes and cook stirring for another minute. Add the jalapeno pesto and the reserved pasta cooking liquid and bring to a simmer.

5. 5

   Add Pasta: Add the cooked pasta and milk and toss together over medium heat till nicely coated with the pesto sauce. Toss in half the breadcrumbs and mix.

6. 6

   Bake Pasta: Pour into a baking dish. Mix the remaining toasted bread crumbs and parmesan together and scatter evenly on top of the pasta. Broil (turn only the top element on) for 3-4 minutes in a preheated oven.