Linguini With Jalepeno Pesto Mario Batali Recipe 445 Recipes

LINGUINI WITH JALEPENO PESTO - MARIO BATALI RECIPE - (4.4/5)

Steps:

• Jalapeño pesto: 1. Place the jalapenos, serranos, onions, almonds, and olive oil in a food processor and process until smooth. 2. Season with salt to taste. Pasta: 1. Bring 8 quarts of water to a boil in a large pasta pot. 2. While the water is heating, combine the olive oil and the garlic in a 12- to 14-inch saute pan, and saute over medium high heat until 3. 1 1/2 cups of the jalapeño pesto and bring to a simmer. 4. When the water comes to a boil, add 2 tablespoons salt. 5. Drop the trenette into the boiling water and cook for 1 minute less than the package instructions indicate. 6. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the jalapeño mixture. 7. Drain the pasta in a colander and add it to the jalapeño mixture. 8. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl. 9. Scatter the breadcrumbs over the top and serve immediately.

PESTO WITH LINGUINI

Steps:

• Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
• Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

FETTUCCINE AL LIMONE (MARIO BATALI)

Steps:

• Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
• Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside.
• Drop the pasta into the boiling water and cook until al dente. Drain.
• Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.