Mario Batali, joined by General Hospital actress Laura Wright, cooked one of his guilty pleasures - a pasta with a spicy pesto.
Trenette with Jalapeno Pesto
- Jalapeno Pesto:
- 6 Fresh jalapeno peppers (cored & seeded)
- 5 Fresh serrano chiles (cored & seeded)
- 6 Garlic cloves (thinly sliced)
- 1/2 medium red onion (chopped into 1/4-inch dice)
- 1/2 Cup sliced blanched almonds
- 1 Cup extra virgin olive oil
- Basil Pesto:
- 3 tablespoons Pine nuts
- 2 cups Fresh basil leaves
- 1 clove Garlic, eeled
- 1/2 Cup Extra virgin olive Oil
- 1/4 cup Freshly grated Parmigiano-Reggiano
- 8 Quart Water
- 1 1/2 Lb Trenette
- 1/2 Cup Fresh breadcrumbs
- Young Pecorino for garnish
- To make the jalapeno pesto: Place the jalapenos, serranos, garlic, onions, almonds, and olive oil in a food processor and process until smooth. Season with salt to taste.
- To make the basil pesto: Place the pine nuts, basil, garlic, olive oil and parmigiano in a food processor or blender and process until smooth. Season with salt to taste.
- Bring 8 quarts of water to a boil in a large pasta pot. While the water is heating, heat 2 12-to 14-inch saute pans over medium-low heat. Add 1 1/2 cups of the jalapeno pesto (made above) to one pan, and add 1 1/2 cups of the basil pesto (made above) to the other. Bring each to a simmer.
- When the water comes to a boil, add 2 tablespoons salt. Drop the trenette into the boiling water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into each pan containing the pesto mixtures. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl.
- Scatter the breadcrumbs over the top and garnish with young pecorino and serve immediately.