Spicy Arugula Pesto with Fusilli

This is a really fast quick weeknight meal. I make this all the time it is one of our favorites. It’s perfect to get in those extra greens and the jalapeno adds a little extra punch of heat that just perfect. I love using the fusilli so the pesto can just get into every ridge so there’s flavor in every bite. The tomatoes just add the brightness and sweetness to really balance it out. It’s also perfect hot or cold and will keep well for leftovers.

Ingredients

• 1 cup chopped toasted walnuts
• 3 garlic cloves, chopped
• 1 jalapeño, seeded and chopped
• 1 cup grated asiago cheese plus more for garnish
• 1 cup fresh baby spinach
• 3 cups fresh arugula
• 1 cup fresh basil
• 1/2 cup olive oil
• salt and pepper to taste
• 1 lb. fusilli pasta
• 1 1/2 cup cherry tomatoes, halved

Directions

Bring a large pot of salted water to boil.

In a food processor with the metal blade attachment add in the walnuts, garlic, and jalapeño. Pulse just until the mixture is smooth. Making sure to scrape down the sides. Add in the asiago, spinach, arugula and basil. Then with the motor running gradually pour in the olive oil. Scraping down the sides. Season with salt and pepper. It should be pretty smooth.

Cook the pasta just until al dente about 8-10 minutes. Reserve about 1/2 cup of the pasta water and then strain the rest. Add the pesto to the pasta and a little bit of the pasta water just to thin it out a little bit. Throw in the tomatoes and stir it all together. Garnish with a little more asiago and serve! Enjoy!!

*Remove the seeds from the jalapeño if you want it a little milder.