Pesto Pasta Recipe with Almonds, Manchego, and Roasted Chilies
Try this twist on pesto pasta with my almond-manchego cheese pesto sauce with roasted chilies tossed with pasta, served with soft boiled eggs, addictive!
Prep Time5 minutes mins
Cook Time35 minutes mins
Course: Main Course
Cuisine: American
Keyword: pasta, pesto
Servings: 4
Calories: 498kcal
- Pasta for 4 – I used rigatoni noodles
- 2 Pimento de Padron peppers You can use other peppers, like jalapenos or serranos
- 3 cloves garlic
- ¼ cup fresh basil
- ¼ cup almonds lightly toasted - use pine nuts for more traditional pesto sauce
- ¼ cup shredded Manchego cheese use parmesan cheese for more traditional pesto sauce
- ½ cup olive oil or more as desired
- Salt and pepper to taste
- 4 eggs
Heat the oven to 350 degrees. Slice the peppers in half lengthwise and set them onto a lightly oiled baking sheet along with the garlic cloves. Dash it all with a bit more oil.
Bake 20 minutes, or until the pepper skins are nicely charred. Remove from heat, cool slightly and peel. Add to a food processor.
Squeeze garlic from their skins and into the food processor they go.
Add basil, almonds, cheese and oil. Process to form your thick pesto. Add salt and pepper to taste.
Boil the pasta to aldente, drain, and toss with the pesto.
While pasta is cooking, boil the eggs for 5 minutes. Cool and peel. This is a great soft boil and will allow the yolks to be fairly runny, exactly what you want here.
Divide the pasta among serving bowls. Slice the eggs in half and top the pasta. Serve
Calories: 498kcal | Carbohydrates: 25g | Protein: 13g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 171mg | Sodium: 108mg | Potassium: 199mg | Fiber: 2g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1.4mg | Calcium: 137mg | Iron: 1.7mg