Wednesday, March 17, 2010

Pasta with Spicy Pesto

I was reading thru a magazine (the name of which will not be displayed to protect the innocent... i.e. me) and found this recipe from Giada's cookbook that looked delicious.  I knew exactly who to make this for.  So, last night I made the following for Erinleigh, George, and Richard. (PS the picture is also from this site)

Pasta with Spicy Pesto

1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 teaspoon freshly ground black pepper
1 cup frozen baby spinach, thawed & squeeze dried
3 ounces arugula
1/4 tsp red pepper flakes
1/4 tsp fresh rosemary, chopped
1 tsp basil1/4 cup extra-virgin olive oil
1 can diced tomato with jalapeno, drained
2 cooked chicken breasts, diced
1 pound whole what fusilli pasta

For the pesto: In a food processor, combine the walnuts, garlic, and pepper. Process until the mixture is smooth. Add the spinach, arugula, red pepper flakes, rosemary, and basil and process until blended. With the machine running, gradually add the olive oil.

Move the pesto to a large bowl, add canned tomato and chicken.

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.

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