Fusilli with Spicy Pesto
From Giada at Home: Family Recipes from Italy and California
One of the best pestos I've ever tried - and I've tried many! This one is going to be awesome slathered on a goat cheese grilled sandwich or as a paste for grilled salmon or tilapia.
Prep time: 10 minutes
Cooking time: 15 minutes (or just enough time to boil the water and cook the pasta according to directions)
Serves 4 - 6
1 cup walnuts, chopped
2 cloves garlic, coarsely chopped
1 jalapeno pepper, seeded and coarsely chopped (If you like heat, leave the seeds)
2 cups Asiago cheese, grated, plus ½ cup shaved
2 tsp salt
1 tsp freshly ground black pepper
2 cups baby spinach
3 cups arugula
¼ cup olive oil
1 lb/450g fusilli
1. In a food processor, combine walnuts, garlic, jalapeno, grated cheese, salt & pepper. Process until smooth. With the motor running, pour the olive oil through the feeding tube.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente (8-10 minutes). Drain pasta, reserving 1 cup of pasta water.
3. Transfer the pasta to a large serving bowl and add the pesto. Toss well. If you feel the need to thin the sauce, add a little pasta water.
Garnish with Asiago cheese shavings and serve with simple salad.