Italian Vegetable Fusilli With Basil Mint Pesto Recipes

Steps:

• For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, 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 until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
• Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
• *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.

Steps:

• Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.
• Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.
• Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.