Linguini With Jalepeno Pesto Mario Batali Recipe 445

Steps:

• Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
• Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

Steps:

• Jalapeño pesto: 1. Place the jalapenos, serranos, onions, almonds, and olive oil in a food processor and process until smooth. 2. Season with salt to taste. Pasta: 1. Bring 8 quarts of water to a boil in a large pasta pot. 2. While the water is heating, combine the olive oil and the garlic in a 12- to 14-inch saute pan, and saute over medium high heat until 3. 1 1/2 cups of the jalapeño pesto and bring to a simmer. 4. When the water comes to a boil, add 2 tablespoons salt. 5. Drop the trenette into the boiling water and cook for 1 minute less than the package instructions indicate. 6. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the jalapeño mixture. 7. Drain the pasta in a colander and add it to the jalapeño mixture. 8. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl. 9. Scatter the breadcrumbs over the top and serve immediately.

Steps:

• When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper.
• If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.

Steps:

• Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.