Spicy Pesto Pasta Salad Recipes

Steps:

• Make the pesto: Combine the olive oil, red pepper flakes, 1 clove garlic and the lemon zest in a saucepan. Cook over very low heat until the garlic is tender, 30 to 40 minutes (do not let the garlic burn). Strain the oil.
• Pulse the pine nuts, basil, arugula, parmesan, remaining 3 cloves garlic and the lemon juice in a food processor until finely chopped. Add the flavored garlic oil and pulse until smooth. Season with salt and pepper.
• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas during the last 2 minutes of cooking. Reserve 1/4 cup cooking water, then drain and rinse under cold water to cool. Toss with the pesto, arugula, sun-dried tomatoes and reserved cooking water. Cover and refrigerate until ready to serve. Sprinkle with parmesan.

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:

• Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
• Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
• Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
• Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.