MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fusilli With Spicy Pesto
 Categories: Pasta
      Yield: 4 Servings

      1 c  Walnuts; chopped
      2 cl Garlic; coarsely chopped
      1    Red or green jalape¤o
           -pepper; stemmed, coarsely
           -chopped
      2 c  Asiago cheese; grated
    1/2 c  Asiago cheese; shaved
      2 ts Salt; or more, to taste
      1 ts Freshly ground black pepper;
           -or more, to taste
      3 c  Baby spinach
      3 c  Arugula
    1/4 c  Olive oil
      1 lb Fusilli pasta

  In a food processor, combine the walnuts, garlic, jalape¤o, grated
  cheese, salt, and pepper. Process until the mixture is smooth. Add
  the spinach and arugula and process until blended. With the machine
  running, gradually add the olive oil.

  Bring a large pot of salted water to a boil over high heat. Add the
  pasta and cook, stirring occasionally, until tender but still firm to
  the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of
  the pasta water. Transfer the cooked pasta to a large serving bowl
  and add the pesto. Toss well. If needed, thin out the sauce with a
  little pasta water and season with salt and pepper.

  Garnish with Asiago cheese shavings and server.

  Note: If you prefer a milder pesto, remove the seeds from the
  jalape¤o pepper before you chop it.

  Recipe by Giada De Laurentiis

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