Fusilli with Spicy Pesto Recipe

Name: Fusilli with Spicy Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped walnuts; 2 garlic cloves, coarsely chopped; 1 (2-inch) red or green jalapeno pepper, stemmed and coarsely chopped (see Cooks Note); 2 cups (78 ounces) grated Asiago cheese plus 1/2 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; 1/4 cup olive oil; 1 pound fusilli pasta

Servings: persons

1 cup chopped walnuts
2 garlic cloves, coarsely chopped
1 (2-inch) red or green jalapeno pepper, stemmed and coarsely chopped (see Cooks Note)
2 cups (78 ounces) grated Asiago cheese plus 1/2 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
1/4 cup olive oil
1 pound fusilli pasta

1
In a food processor, combine the walnuts, garlic, jalapeno, grated cheese, salt, and pepper.
2
Process until the mixture is smooth.
3
Add the spinach and arugula and process until blended.
4
With the machine running, gradually add the olive oil.
5
Bring a large pot of salted water to a boil over high heat.
6
Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
7
Drain the pasta, reserving about 1 cup of the pasta water.
8
Transfer the cooked pasta to a large serving bowl and add the pesto.
9
Toss well.
10
If needed, thin out the sauce with a little pasta water and season with salt and pepper.
11
Garnish with the Asiago cheese shavings and serve.
12
If you prefer a milder pesto, remove the seeds from the jalapeno pepper before you chop it.

1058

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup chopped walnuts, 2 garlic cloves, coarsely chopped, 1 (2-inch) red or green jalapeno pepper, stemmed and coarsely chopped (see Cooks Note), 2 cups (78 ounces) grated Asiago cheese plus 1/2 cup (2 ounces) shaved, and more.

Yes, Fusilli with Spicy Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fusilli with Spicy Pesto

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