Fettuccine with Triple Basil Jalapeño Pesto

From “Herbs for Flavor, Health and Natural Beauty,” this garden-fresh fettuccine is enrobed in a pesto made from roasted jalapeño peppers, basil and lime juice. Topped with cherry tomatoes, prosciutto and more basil, it’s a perfect summer pasta dish.

Makes 4 servings

5 jalapeño peppers Olive oil

2 cups fresh basil leaves, packed (plus a few more for topping)

1⁄2 cup extra-virgin olive oil

1⁄4 cup grated Parmesan cheese (plus additional for shaving into topping)

1 tablespoon fresh lime juice 18 ounces fettuccine Salt and pepper to taste

12 whole grape tomatoes, halved

4 slices prosciutto, halved lengthwise

Parmesan cheese shavings Fresh basil leaves Preheat oven to 450 degrees.

Rub peppers with olive oil and roast on a baking sheet in preheated oven 25 minutes. Let cool, then rub off skins, split in half and discard stems and seeds. Put peppers in food processor.

Add basil, olive oil, 1⁄4 cup grated Parmesan and the lime juice to the food processor and puree until smooth, scraping down sides if needed.

Cook pasta according to directions in salted water. Drain, then add to a large bowl. Add pesto and toss to coat evenly. Add salt and pepper if needed. Divide among four shallow bowls. Top each with tomatoes, prosciutto, shaved Parmesan and basil leaves.