Almond Pesto, Jalapeno & Garlic Pasta

Pasta is my downfall. I don’t indulge as often as I would like in this soul satisfying dish.  Perhaps it is the al dente texture that sends me over the edge or is it the savory sauce that adorns each strand or is it simply the carbohydrate treat.  It is actually all three.  I am not particular on the shape or size of pasta, just that it is high quality and tasty.

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My latest indulgence is Bucatini.  It is also know as perciatelli, a thick spaghetti like pasta with a hole running through the center.  The name comes from the Italian word buco meaning hole.  It is common through Lazio and particulary in Rome.  The thick consistency makes for a more hearty pasta dish which is fun to eat.  I get a bid bored with the standard red meat sauce – not that I don’t like it, I just yearn for something a bit more interesting and unique.

I recently tested out a recipe for Almond Pesto which did not even have a hint of green.  The end result was a new favorite condiment that I would make again and again.  The light crunch of almonds along with the richness of olive oil and a ribbon of scented garlic throughout made this one great sauce.  With the addition of more garlic and sautéed jalapenos, this was one savory dish that I would make over and over again.  This would be perfect with your favorite cabernet sauvignon.  Bon Appetite!!

Almond Pesto, Jalapeno & Garlic Pasta

Serves 4 to 6

1 lb. Bucatini Pasta

½ Cup Olive Oil

14 Garlic Cloves, peeled and sliced thin

8 Jalapenos (4 green and 4 red), sliced thin

Parmesan Reggiano for garnish

¼ Cup Flat Leaf Parsley, finely minced for garnish

Almond Pesto (see below for recipe)

Cook the pasta according to the manufactures instructions until al dente.  Meanwhile, use a medium sauté pan to cook the jalapenos and garlic.  Add the ½ cup of olive oil to the pan over medium heat then add the slice jalapenos and garlic.  Cook until garlic is soft.  Turn off the heat and remove. 

Drain the pasta and add to a large bowl.  Next add the almond pesto and toss well.  Finally add the sautéed jalapenos and garlic and toss.  Garnish with parmesan reggiano and flat leaf parsley.  Serve immediately.

Almond Pesto

1 Cup Dry Roasted Slivered Almonds

3 Large Garlic Cloves, peeled and sliced

¼ Cup Parmesan Reggiano

½ Cup Olive Oil

¼ teaspoon Salt

In a food processor, add the almonds, garlic and salt.  Pulse until it is like course cornmeal.  Add the parmesan and pulse one to two times.  Then add the olive oil and pulse until a paste consistency.