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!
Servings: 4
Calories: 498kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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