Pasta with Spicy Almond Pesto

In a blender, combine to make a runny “pesto” ATTN with some chunks of almonds still visible.

  • 1 cup roasted almonds
  • olive oil to cover

Cook

  • 8 ounces pasta (bucatini, radiatore, etc)

reserving some pasta water just before you drain them. When the pasta is almost done, saute

  • 1 glug olive oil
  • 2 cloves garlic, peeled and sliced
  • 3 jalapenos, cut lengthwise in half (leave in seeds), and then cut in narrow slices

over high heat for about a minute. Add about 3/4 cup of pasta water, the cooked pasta and about 1/2 cup of the pesto. Saute, stirring to mix thoroughly and complete cooking. Season with salt, pepper and

  • 1/3 cup grated parmesan or romano cheese

ATTN You will have leftover pesto. Save it in the fridge and use it the next time you want to cook this dish.

 

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