Fusilli with Spicy Pesto Recipe

• Difficulty: Easy
• Servings: 4 to 6 portions
• Total Time: 54 minutes (10 minutes prep + 10 minutes resting + 34 minutes cooking)
• Nutritional Information Per Serving (1 of 6): Calories 766, Total Fat 41 g, Saturated Fat 14 g, Carbohydrates 63 g, Dietary Fiber 4 g, Sugar 4 g, Protein 38 g, Cholesterol 47 mg, Sodium 963 mg

Ingredients

• 1 cup chopped walnuts
• 2 garlic cloves, roughly chopped
• 1 jalapeo pepper (2 inches), stemmed and roughly chopped (See Cook's Note)*
• 2 cups grated Asiago cheese (about 4 ounces)
• 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
• 4 ounces Asiago cheese, shaved for garnish

Instructions

1. Make the pesto: In a food processor, combine walnuts, garlic, jalapeo, grated Asiago cheese, salt, and pepper. Blend until smooth. Add spinach and arugula and process until fully incorporated. While the processor is running, slowly pour in the olive oil to form a creamy sauce.
2. Cook the pasta: Bring a large pot of salted water to a rapid boil. Add the fusilli and cook until al dente, about 8 to 10 minutes, stirring occasionally. Drain the pasta, reserving about 1 cup of the cooking water.
3. Combine and serve: Place the drained pasta and pesto in a large bowl and toss thoroughly, adding reserved pasta water as needed to loosen the sauce. Adjust seasoning with additional salt and pepper to taste. Sprinkle with shaved Asiago cheese and serve immediately.
4. Cook's Note: For a less spicy pesto, remove the seeds from the jalapeo before processing.