Go Back
Christine

Penne with Chipotle Pecan Pesto

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1/2 c. pecans toasted (I put moved them around a frying pan over the heat for a bit)
  • 2 cans 7 oz. each chipotles in adobo sauce (remove seeds for less heat, wear gloves)
  • 1/2 c. olive oil
  • 3 tsp. minced garlic
  • 1/2 c. freshly-grated parmesan
  • 1/4 tsp. salt or to taste
  • 1 Tbsp. sugar
  • chopped basil and freshly grated parmesan for garnish
  • 2 lb. Barilla Penne cooked according to package directions and drained

Method
 

  1. In a food processor or blender, add toasted pecans, chipotles, olive oil, garlic, parmesan, salt and sugar. Puree until smooth. Pour sauce into a pan over the stove top and heat through.
  2. Pour desired amount of pesto over each portion of penne and toss to coat. A little goes a long way. Garnish with fresh basil and parmesan and enjoy immediately.

Notes

*This dish is spicy, so if you're not afraid of heat, you're going to love it!