Penne with Chipotle Pecan Pesto
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
Instructions
- 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.
- 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!