In a blender, combine to make a runny “pesto”with some chunks of almonds still visible.
- 1 cup roasted almonds
- olive oil to cover
- 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
You will have leftover pesto. Save it in the fridge and use it the next time you want to cook this dish.