Using walnuts and jalapeños in place of pesto’s traditional pine nuts and basil lends a flavorful twist to this simple dish. This recipe comes to us from Meatless Monday supporter Mario Batali and appears in his new cookbook America Farm to Table.
Serves 4-6
- 8 jalapeños, stems removed, seeds intact
- 1 cup walnut pieces
- ½ red onion, diced
- ½ cup extra-virgin olive oil
- 3 tablespoons kosher salt
- 1 (1-pound) package thick spaghetti
- Toasted almond slivers (optional)
- 2 teaspoons chipotle powder
Preheat the oven to 450°F.
Combine the jalapeños, the walnuts, and the onion in the bowl of a food processor.
Pulse until pureed, then slowly drizzle in the oil until emulsified. (The jalapeño pesto can be stored in an airtight container in the refrigerator for up to 2 weeks.)
Bring 8 quarts of water to a boil in a pasta pot and add the salt.
Place 1 cup jalapeño pesto in a large, warmed bowl.
Drop the spaghetti into the boiling water and cook for 1 minute less than directed on the package.
Just before the pasta is done, carefully ladle ¼ cup of the cooking water into the bowl with the pesto. Drain the pasta well in a colander and toss into the bowl with the pesto.
Toss like a salad until well coated.
Sprinkle with toasted almond slivers, if desired, and the chipotle powder and serve immediately.
Recipe from AMERICA FARM TO TABLE by Mario Batali. Copright (c) 2014 by Mario Batali. Used with permission by Grand Central Life & Style. All rights reserved.
Photo by Quentin Bacon.
The post Spaghetti with Jalapeño-Walnut Pesto appeared first on Meatless Monday.
