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 Afterlife
Tacoma, WA
on January 17, 2012
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I expected so much more, it was bland with no real kick or spice. I had all the exact ingrediants and a larger than stated hot peper. So sad I won't be trying this one again.
By kmmarsh14
carmel, IN
on January 10, 2012
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This was super yummy. I love traditional basil pesto, and this was a nice change. I put in a second jalapeno, which did make it pretty spicy, but still really good. Also replaced some of the spinach with some basil, because I had some I needed to use up. It does make a lot; I got enough for 2 meals, so I put the rest in the freezer for later.
By karm1mks
Albuquerque, NM
on January 03, 2012
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Made exactly half the recipe for a healthy easy meal . Eyeballed the oil and added an extra jalapeno. Definitely making again a nice twist on a classic pesto. Lovin it!
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