Subj : Fusilli With Spicy Pesto
To   : All
From : Ben Collver
Date : Wed Oct 09 2024 11:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fusilli With Spicy Pesto
 Categories: Pasta
      Yield: 4 Servings

      1 c  Walnuts; chopped
      2 cl Garlic; coarsely chopped
      1    Red or green jalapeño
           -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, jalapeño, 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
  jalapeño pepper before you chop it.

  Recipe by Giada De Laurentiis

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