I don’t cook with jalapeño peppers often because I’m not a huge fan of spicy food, but when I was served grilled fish topped with a spicy pesto at a beach-side restaurant near San Diego, I loved the way the heat woke up the flavor of the fish. I thought it could do the same for pasta, and sure enough, it’s a great combo. Packed with spinach and arugula, this pesto is more condiment and less sauce than the typical basil pesto, and a bit lighter thanks to the substitution of walnuts for oily pine nuts. Fusilli is the perfect partner for any kind of pesto because the sauce gets trapped in the ridges so you get flavor in every bite. Serve leftovers of the dressed pasta with roasted chicken, fish, or beef.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Garnish with the Asiago cheese shavings and serve.
Cook’s Note
Step 4
If you prefer a milder pesto, remove the seeds from the jalapeño pepper before you chop it.
