Best Linguini With Jalepeno Pesto Mario Batali Recipes

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.

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.

LINGUINI WITH KALE PESTO

Steps:

• Place a large pot of water on to boil for the linguini.
• Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino.
• Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.
• Get Rachael's shopping list for this episode's recipes here [tk link].

MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper, and set aside. In a sauté pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.

JALAPENO PESTO

Steps:

• Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.