Spinach Jalapeño Pesto Long Pasta
Indulge in a deliciously vibrant and spicy pasta dish that combines the freshness of spinach with the zing of jalapeño. This Spinach Jalapeño Pesto over Colonne Pompeii pasta is a unique and flavorful twist on the classic pesto pasta, perfect for those seeking bold tastes and gourmet flair right from their kitchen.
Ingredients:
🥬 5 cups fresh spinach
🌶️ 1 Jalapeño
🧅 4 green onions (just the bottoms)
🧄 3 garlic cloves
🌰 1 cup almonds
🫒 1 cup olive oil
🧂 Salt to taste
🍝 1 pack Colonne Pompeii pasta
Instructions:
Prep the Spinach:
- Bring a large pot of water to boil. Add the 5 cups of fresh spinach and blanch for about 10 seconds. Drain the spinach and set it aside.
Cook the Pasta:
- In the same pot of water, add about two tablespoons of salt.
- Add half the package of Colonne Pompeii pasta and cook it until tender, approximately 10 minutes.
- Reserve some pasta water before draining.
Make the Pesto:
- In a blender, combine the blanched spinach, jalapeño, green onion bottoms, garlic cloves, almonds, and olive oil.
- Blend until smooth. Add salt to taste and blend again to ensure it's well-mixed.
Combine and Serve:
- In a pan over low heat, add the cooked pasta and the pesto sauce. Use some reserved pasta water to help blend the sauce with the pasta and ensure none of the pesto is wasted.
- Cook for an additional 5 minutes, tossing frequently until everything is well combined.
- Serve the pasta garnished with chopped scallions for an extra punch of flavor and freshness.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment: Large pot, blender, pan
Servings: 4
Cooking Tips:
- Adjust the number of jalapeños based on your spice preference. Removing the seeds will also reduce the heat.
- For a richer flavor, lightly toast the almonds before adding them to the blender.
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YouTube channel: No Way José Cuisine
NoWayJoseCuisine
Spinach Jalapeño Pesto Long Pasta
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