Pasta may just be the greatest comfort food. On this chilly day, a hot steamy bowl of Fusilli with Spicy Pesto is satisfyingly delicious and one of my go to comfort meals.
Fusilli with Spicy Pesto
Adapted from
Giada At Home
Giada De Laurentiis
Fusilli with Spicy Pesto
Adapted from
Giada At Home
Giada De Laurentiis
Ingredients
1 cup chopped walnuts
2 garlic cloves
2 red or green jalapeño pepper
2 cups grated Asiago cheese
plus 1/2 cup shaved cheese
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups baby spinach
3 cups arugula
1/2 cup olive oil
1 pound fusilli pasta
1 cup chopped walnuts
2 garlic cloves
2 red or green jalapeño pepper
2 cups grated Asiago cheese
plus 1/2 cup shaved cheese
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups baby spinach
3 cups arugula
1/2 cup olive oil
1 pound fusilli pasta
Directions
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 boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still form to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of pasta water. Transfer the 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 shaved Asiago cheese shavings and serve.
For less spicy pesto, take the seeds out of the jalapeño before chopping.
Leftovers can be served with grilled chicken, fish or beef.. A delicious pairing.
follow Anne on Instagram, Pinterest, Threads, and X @AnneFretz
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 boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still form to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of pasta water. Transfer the 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 shaved Asiago cheese shavings and serve.
For less spicy pesto, take the seeds out of the jalapeño before chopping.
Leftovers can be served with grilled chicken, fish or beef.. A delicious pairing.
follow Anne on Instagram, Pinterest, Threads, and X @AnneFretz
Comfort Food on a Rainy Day - Fusilli with Spicy Pesto
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The Recipe: To Be Or Not To Be
Comfort food at its best!
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