The pressure...

The pressure... of my first blog post.  The recipe that will be my first recipe long after my cookbook has been published and it's me, Meredith Viera and Matt Lauer (so handsome, right?) on the Today Show and they ask, "What was your first blog post?".  Or maybe they ask me to recreate it.  How could I not be stressed out?  Okay so maybe, as always, I let my mind run away with me just a teensy bit, but I wanted it to encapsulate everything that I love about a sauce.  A go to recipe that isn't overly complicated and has multi uses.  Well I found it.  And I think I picked a pretty good one.

For one, it is one of Giada De Laurentiis' recipes.  She is one of my all time favorite chefs.  She always uses relatively simple ingredients and easy preparation, and her recipes are always delicious and never ordinary.  Also this recipe has a kick to it from the jalapeno.  I absolutely love the jalapeno in it, mainly because I love any and all things spicy,  but for those with a sensitivity to spicy foods, don't worry you can make it without the jalapeno, or of course with less.  The last reason why this recipe is perfect as my first post is it is over pasta.  Who doesn't like pasta?  No one!  And it is an excuse to eat spinach, which is a super food.  So, really it is healthy.  When the weather turns like it has in Chicago in the last couple of weeks, there is nothing that sounds better to me.  Try it and let me know what you think.

Trish's tips:  Use whatever pasta you like.  I used penne.  I often will use whole wheat pasta for an added nutritional kick, but here I indulged and just made it with the white stuff.  This sauce would also be great on a sandwich with some leftover shredded chicken and mozzarella on a baguette.  I've also dipped pita chips or veggies in it.  Leftovers would make a great appetizer spread on crostini and topped with a slice of fresh mozzarella.  For less heat, cut out the seeds.  Be careful to wash hands thoroughly after cutting the jalapeno, don't make me tell you about my 'jalapeno eye' incident.  Let's just say I was almost sent home from work after being accused of having pink eye... it wasn't, it was jalapeno eye!!!


Fusilli with Spicy Pesto
Giada De Laurentiis

1 cup chopped walnuts
2 cloves garlic
1-2 jalapeno peppers
2 cups grated Asiago cheese (plus extra for garnish)
2 tsp kosher salt
1 tsp freshly ground black pepper
3 oz baby spinach
3 oz arugula
1/4 cup extra-virgin olive oil
1 lb pasta

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.

Cook pasta according to package directions.  Reserve 1 cup of pasta water.  Place the cooked pasta and pesto in a large serving bowl.  Toss well and thin out the sauce with pasta water as needed.

Season to taste with salt and pepper.  Garnish with asiago and serve.