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1
Bring 3 quarts of salted water to a boilthis will be used both to blanch the basil and cook the pasta.
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2
Drop the basil leaves, lightly packed, into the boiling water.
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3
Push the basil down into the water, cook for about 20 seconds, and then lift it out with a skimmer, and rinse under cold water.
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4
Put into the bowl of a food processor.
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5
Add the garlic, the jalapeno, and the nuts.
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6
(Make sure to taste your nuts, since they can turn rancid pretty quickly.)
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7
Process on high, using a rubber spatula to push down any of the mixture that collects on the sides of the bowl.
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8
Add the olive oil and a few tablespoons of water to make it combine better, and process until you have a beautiful green puree.
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9
When ready to cook the pasta, drop the linguine into the boiling water, and while it is cooking, grate the Parmesan cheese.
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10
When the pasta is almost cooked to your liking (I like mine firm, but not raw in the center), set a stainless-steel bowl near your pasta cooking pot, and spoon the olive oil into the bowl.
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11
Add a good dash of salt and black pepper, and then scoop out 3/4 cup of the pasta cooking liquid and add it to the oil in the bowl.
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12
Drain the pasta in a colander, shaking it to remove excess water.
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13
Transfer the pasta to the bowl containing the oil and pasta cooking liquid and toss.
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14
The cooking liquid will be absorbed by the pasta.
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15
Add the pesto and a good handful of the Parmesan cheese, mix well, and taste again for seasonings.
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16
It should be well seasoned and the pasta should be quite moist.
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17
Serve immediately in hot deep plates, sprinkled with extra Parmesan cheese.
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18
Although it is an overload of carbohydrates, I like to eat bread with my pasta.
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19
Followed by a nice salad, this is one of our signature summer menus.
