x/p DePepperMan I loved this but DH was not happy. It was too hot for him. Oh well. I gave him very little of the actual sauce and mixed it with some basic tomato sauce to cut the heat too. Oh well. I adapted the recipe from an issue of Better Homes & Gardens that a friend gave me. Considering how mild jalapenos have been lately, I thought this sauce would be right up his alley. I was incorrect. I loved it. You will too, if you like jalapenos. @@@@@ Pasta with Roasted Jalapeno Pesto | Risa Golding | 5 large jalapeno peppers 1/3 cup parmesan cheese, freshly grated 3 tbsp cilantro-infused oil 1/4 tsp salt 1/2 lb dried pasta* 2 tbsp Italian flat-leaf parsley, chopped | Place jalapeno peppers on a baking sheet that has been sprayed with cooking spray. Preheat oven to 425°F. Bake for 25 minutes, moving them around once in awhile so they get dark all over. Place peppers in a brown bag and seal. Let stand for 20 minutes until the peppers are cool enough to handle. Carefully peel and seed the peppers. In the bowl of a food processor, place peppers, cheese, oil and salt. Process or blend until almost smooth; set aside. Meanwhile, cook pasta according to package directions. Drain. Toss with jalapeno pesto and parsley. Garnish with parmesan cheese. Serve immediately. Nutritional information: 257 calories, 9g total fat, 5mg chol, 253mg sodium, 35g carbo, 1g fiber, 9g protein. | _____ RisaG MK Independent Beauty Consultant mailto: radiorlg@home.com Risa's Food Service http://www.geocities.com/radiorlg