Nicole's Pasta with Jalapeno Pesto

5 T shelled pumpkin or sunflower seeds

2 green peppers

3 jalapeno peppers

¼ cup chopped cilantro

3 cloves garlic

¼ cup olive oil

2 t fresh lime juice

½ t salt

Fresh ground pepper

1 pound pasta

1 ½ cup halved cherry tomatoes

Roast bell & jalapeno peppers on a baking sheet 15-20 mintues in 450 degree oven. The skin should blister. Let the peppers cool a bit, then remove skin (and seeds) and discard.

In a blender or food processer, combine 4 T of seeds, cilantro, garlic & peppers until coarsely chopped. With the machine running, slowly add the oil & lime juice. Blend in the salt & pepper.

Cook the pasta, then drain and add all the ingredients together, mix well.

Garnish with extra pumpkin/sunflower seeds and lime wedges.