Radiatore Recipe
jalapeño pesto, smoked almonds, lemon zest, parsley
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Ingredients
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General Ingredients
Radiatore Pasta
Jalapeño Pesto
Garnish
Method
Prepare the Jalapeño Pesto
- 1
Roast the Jalapeños
Place 2-3 jalapeños on a baking sheet and roast under a broiler or over an open flame until blistered and charred on all sides. Let them cool slightly, then peel off the skins, remove the stems and seeds.
- 2
Blend the Pesto
In a food processor or blender, combine the roasted jalapeños, 1/2 cup smoked almonds, 1/2 cup fresh parsley, the zest of 1 lemon, 1 minced garlic clove, 1/4 cup grated Parmesan cheese (optional), and 1/2 cup olive oil. Blend until smooth and creamy. Season with salt to taste.
Cook the Radiatore Pasta
- 3
Bring a large pot of salted water to a boil. Add 12 oz of radiatore pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- 4
Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Combine and Serve
- 5
Return the drained pasta to the pot or a large mixing bowl. Add the jalapeño pesto and mix to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it until desired consistency is reached.
- 6
Garnish with additional chopped smoked almonds, chopped fresh parsley, and a little more lemon zest before serving.