Radiatore Recipe

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.

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.

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.