Anything pesto I love (you will see that in posts to come). Pesto is an easy, healthy sauce that keeps well in the fridge. You can make pesto in batches and use it on pasta or use it as a spread on sandwiches! Again, since my husband is a fan of spicy food, I kicked my love for pesto up a notch and added a special ingredient that gives it a nice kick.
Fusilli with Spicy Pesto
1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 (~2-inch long) jalapeño pepper, stemmed and coarsely chopped
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
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.
For the pesto: In a food processor, combine the walnuts, garlic, jalapeño, 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.
(If you don’t like things spicy, remove the seeds from the jalapeño pepper. If you like it more spicy, add more than just 1 jalapeño).
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 and serve.