Pesto Pasta Recipe with Almonds, Manchego, and Roasted Chilies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pesto pasta with roasted chilies, almonds, and manchego cheese, topped with soft-boiled eggs. A creative twist on classic Italian pesto with nutty depth and a runny yolk to tie it together. Perfect for a light but satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 365mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 440mg
- Calcium
- 126mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 365MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.