I’ve been obsessively going to Bouldin Creek Cafe here in Austin for their Aztec Pasta made with an amazing Chipotle Pecan Pesto. I wanted to make one at home and see if I could make it even healthier, and *spoiler alert* I totally can and did.
1/4 cup cilantro
2 cloves garlic
1/4-1/3 cup basil (torn)
1 jar sundried tomato in oil
2 small cans chipotle in adobo sauce (for Texas spicy, for a milder flavor add 1 can)
1/2 cup feta
1/4 cup olive oil of your choice
1/2 cup pecans
2 cups your favorite salsa
1 medium red bell pepper (diced)
1/2 medium red onion (diced)
1/2 cup mushrooms (diced)
1/4 cup green onions (chopped)
1 ripe avocado (sliced)
your favorite pasta (in my case I used spirals that were made with broccoli and spinach for added health benefits)
1) In a food processor or blender mix cilantro, garlic, basil, sundried tomatoes (including oil), chipotles (including sauce), feta, olive oil and pecans until liquefied. Congrats! You’ve got pesto and it should look something like this:
Pro-Tip: Leftover pesto can be kept in a sealed container for up to 2 weeks. Enjoy it again and again.
2) In a pan on medium high heat mix bell pepper, onion, mushrooms with 1/4 cup water. Cook until onions are soft, add 2 cups of your favorite salsa.
Here’s what your chopped veggies will look like.
Here it is just before you add the salsa and pesto.
3) Add 1/2 cup of your pesto (more if you like, I’m not here to judge) to your sauce to thicken it up.
4) Serve over your favorite pasta.
5) Garnish with feta and slices of avocado.
Prep Time: 15 mins
Cook Time: 15 mins