Title: Fusilli With Spicy Pesto
Categories: Pasta
Yield: 4 Servings
1 c Walnuts; chopped
2 cl Garlic; coarsely chopped
1 Red or green jalapeno
-pepper; stemmed, coarsely
-chopped
2 c Asiago cheese; grated
1/2 c Asiago cheese; shaved
2 ts Salt; or more, to taste
1 ts Freshly ground black pepper;
-or more, to taste
3 c Baby spinach
3 c Arugula
1/4 c Olive oil
1 lb Fusilli pasta
In a food processor, combine the walnuts, garlic, jalapeno, grated
cheese, salt, and pepper. Process until the mixture is smooth. Add
the spinach and arugula and process until blended. With the machine
running, gradually add the olive oil.
Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook, stirring occasionally, until tender but still firm to
the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of
the pasta water. Transfer the cooked pasta to a large serving bowl
and add the pesto. Toss well. If needed, thin out the sauce with a
little pasta water and season with salt and pepper.
Garnish with Asiago cheese shavings and server.
Note: If you prefer a milder pesto, remove the seeds from the
jalapeno pepper before you chop it.
