2 large green peppers
2 – 3 Tablespoons olive oil
2 large jalapeno peppers
2 Tablespoons lime juice
1/3 cup pepitas (hulled pumpkin seeds)
1/2 teaspoon salt or to taste
1/4 cup cilantro
1 pound pasta (bow ties or spirals are good)
2 large garlic cloves
1 1/2 cups cherry tomato halves

Cut the bell and jalapeno peppers in half and place cut side down on a lightly oiled baking sheet. Roast in the oven at 450º for about 20 minutes, until the skins are blistering and mostly blackened.

While peppers are roasting, toast the pepitas over medium-high heat in a dry skillet, stirring constantly until they “pop” and turn slightly darker. Remove from pan and set aside one tablespoon for garnish. Allow roasted peppers to cool for a few minutes. Remove seeds and then peel away charred skin. (If you really like spicy – leave the jalapeno seeds.)

Place peppers in a food processor or blender with the toasted pumpkin seeds, cilantro, garlic, olive oil, lime juice and salt. Blend thoroughly – mixture should be a similar consistency but slightly wetter than basil pesto. Cook pasta until just tender, drain and return to pot. Add the pesto and cherry tomatoes and stir to mix. Serve garnished with the reserved pepitas and a few sprigs of cilantro.