FETTUCINI WITH KALAMATA OLIVE-TOMATO PESTO

FETTUCINI WITH KALAMATA OLIVE-TOMATO PESTO image

Yield 4 servings

Number Of Ingredients 15

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1 fresh jalapeno pepper, seeded and sliced
2 medium cloves garlic, smashed and peeled
3 tablespoons chopped Vidalia onion
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
3/4 cup packed fresh basil
1 (9 ounce)jar pitted Kalamata olives, drained, 3 tablespoons brine reserved
6 ounce sundried tomatoes in olive oil, drained and sliced, 2 tablespoons of their oil reserved
1 teaspoon red wine vinegar
1 tablespoon extra virgin olive oil
1 (9 ounce) package fresh refrigerated fettucini
Sea salt and freshly ground pepper to taste
Long thin zests of 1 lemon
4 large scallions, thinly sliced on the diagonal
1/4 cup grated Parmesan cheese

Steps:

Set a large pan of lightly salted water ib high heat to come to a full rolling boil. In a food processor, combine jalapeno pepper, garlic, onion, thyme, parsley, olives and reserved brine, sundried tomatoes and reserved oil, vinegar, and olive oil. Pulse to coarsely chop the olives, tomatoes, and to combine all the ingredients. Set aside. Add fettucini to boiling water, bring back to a boil and cook 3 minutes or according to package directions. Set a large colander in a large serving bowl, and place both in the sink. Pour pasta into the colander, automatically warming the serving bowl. Discard cooking water, dry the underside of serving bowl with a towel, and empry fettucini into it. Season to taste with sea salt and top with 6 to 8 grinds of pepper. Top with pesto and strew scallions and lemon zest over it. Bring it to the table so everyone can admire it, and then toss and serve on warm wide shallow bowls. Let eveyone help themselves to grated Parmesan cheese.