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1
Bring a large pot of water to a boil.
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2
When the water boils, add 1 tablespoon salt and boil the pasta according to package directions.
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3
Before draining, reserve 1 cup of the starchy pasta water.
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4
Set the water and the pasta aside.
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5
Meanwhile, make the pesto.
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6
Combine the arugula, parsley, scallions, jalapenos, garlic, lime zest, pepitas, cheese, and 1/4 cup olive oil in a blender or food processor bowl.
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7
Process until smooth, streaming in more olive oil as needed to form a thick paste.
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8
You want it to be about the consistency of peanut butter.
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9
Taste the pesto, and add salt to your taste.
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10
Note: If the pesto is too spicy, add more cheese, olive oil, or parsley to make the flavor more mild.
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11
If you arent sure about how spicy your peppers will be, start the pesto with 1 jalapeno and add the second in bits once you taste the pesto.
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12
Optional caper garnish: Heat a skillet to medium-high heat with a drizzle of olive oil.
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13
Add the capers, and toss in the hot oil, cooking for 3-5 minutes until dark and crispy on the edges.
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14
Remove from the heat.
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15
To serve, toss the pasta, all the pesto, and the reserved cooking water in a large bowl or in the pot you used to cook the pasta.
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16
Taste, and add more salt if needed.
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17
Serve with extra cheese and pepitas, and crispy capers, if using.
