Fusilli with Spicy Pesto
- 1 cup chopped walnuts
- 2 garlic cloves, coarsely chopped
- 1 (2-inch) red or green jalapeño pepper, stemmed and coarsely chopped (see Cook’s Note)
- 2 cups (78 ounces) grated Asiago cheese plus ½ cup (2 ounces) shaved
- 2 teaspoons salt, or more to taste
- 1 teaspoon freshly ground black pepper, or more to taste
- 2 cups (3 ounces) baby spinach
- 3 cups (3 ounces) arugula
- ¼ cup olive oil
- 1 pound fusilli pasta
Instructions:
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.
- 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 the Asiago cheese shavings and serve.
- COOK’S NOTE: If you prefer a milder pesto, remove the seeds from the jalapeño pepper before you chop it.