Photo: Fusilli with Spicy Pesto Recipe
Ingredients
Pesto:
- 1 cup chopped walnuts
- 2 cloves garlic, coarsely chopped
- 1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
- 2 cups grated (4 ounces) Asiago cheese
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 ounces baby spinach
- 3 ounces arugula
- 1/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 4 ounces Asiago cheese, shaved
Directions
For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, 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 until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
*Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.
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By rgioia42
Melville, NY
on April 22, 2013
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My husband absolutely loved this recipe. We thought the flavor combo was a nice change from the traditional pesto. I didn't use the jalapeno seeds, because I thought it would be too spicy like some of the other reviewers. However, I think next time I will add at least half the seeds to give it a bit more kick. I don't agree with the reviewer who says it doesn't reheat well. I made this yesterday (on my day off and we ate it tonight. It was delicious and reheated just fine. We will be having it tomorrow for dinner as well. I do agree that maybe a bit more garlic would have given it a bit more flavor, but other than that, we were definitely pleased. Thanks for another yummy recipe, Giada! :
By sheadun
Houston, TX
on January 13, 2013
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Lacking....something. I added 3 more garlic cloves (what's a pesto without lots of garlic?, but stuck to the recipe, otherwise. I didn't use the jalapeno seeds because some of my family members are a bit sensitive, but it definitely needed more of a kick. Perhaps a squeeze of lemon would add some brightness. I'll tweak it a bit more next time.
By Cooking Maniac
Mount Laurel, NJ
on December 13, 2012
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Our favorite pesto recipe. I only use about half of the jalapeño because I have kids. The flavor of the jalapeño really adds a nice touch to this pesto. No other pesto tastes as good as this one.
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