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Poblano Pecan Pesto with Pasta

Poblano Pecan Pesto with Pasta

Is there anything better than homemade pesto? It’s simpler to make than you might think. And with Fisher® Pecan Halves, you know it’s going to be delicious. Put a simple twist on your pasta!

Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 6 servings


  • ¾ lb. Poblano Peppers
  • ⅓ cup plus 1 tbsp. olive oil
  • ¾ cup toasted Fisher® Pecan Halves, divided
  • 1 garlic clove, peeled
  • ½ cup Cotija cheese
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 12 oz. Farfalle pasta


  1. Heat oven to 400°F.
  2. Place poblano peppers on a cookie sheet. Drizzle with 1 tbsp. olive oil. Toss to evenly coat. Bake for 20 minutes or until the pepper skin forms blisters and the peppers begin to deflate. Peel the skin from the peppers and remove the seeds.
  3. Place peppers, 1/3 cup olive oil, ½ cup pecan halves, garlic, cheese, salt and pepper in the bowl of a food processor. Process until smooth.
  4. Meanwhile, cook pasta according to package directions, reserving ¼ cup of pasta cooking liquid before draining. Coarsely chop remaining ¼ cup pecan halves. Toss pesto with cooked pasta and chopped pecans. Thin with reserved ¼ cup cooking liquid, if desired.


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