Jalapeno And Almond Pesto Buccatini Recipes

BUCATINI WITH WALNUT-PARSLEY PESTO

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.
• Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
• Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
• Do Ahead
• Pesto can be made 2 days ahead. Cover and chill.

BUCATINI WITH ALMOND PESTO

Steps:

• Toast the almonds in a large, deep sauté pan over medium heat, shaking the pan now and then, until they are fragrant, 3 to 4 minutes. Transfer 1 cup (145 g) of the almonds to a blender or food processor. Chop the remaining ¼ cup (36 g) almonds with a knife and set them aside. Add 1 clove garlic and ¼ cup (60 ml) of the oil to the blender or processor. Turn on the machine and drizzle in another ¼ cup (60 ml) of the oil, blending until the pesto is relatively smooth. Taste the pesto, adding salt until it tastes good to you.
• Bring a large pot of salted water to a boil. Drop in the bucatini, cover the pot to quickly return the water to a boil, and cook the pasta until it is tender but still a little chewy when bitten, 8 to 10 minutes for fully dried boxed pasta. Drain the pasta and reserve the pasta water.
• Meanwhile, heat the remaining 1 tablespoon oil over medium heat in the pan used to toast the almonds. Thinly slice the remaining garlic clove and add it to the pan along with the jalapeño. Cook, stirring occasionally, until the garlic is golden brown, 4 to 5 minutes.
• Add 1 cup (237 ml) of the pasta water to the pan, swirling the water and scraping up any browned bits on the pan bottom. Add the drained pasta and the almond pesto and toss until the sauce reduces slightly, gets creamy, and coats the pasta, about 1 minute. Remove the pan from the heat and add 1/2 cup (50 g) of the Parmesan. Keep the pasta moving until the cheese melts and pasta and sauce become one thing in the pan. Taste it, adding salt until it tastes good to you.
• Dish out the pasta onto warmed plates and garnish with the remaining 1/2 cup (50 g) Parmesan and the reserved almonds.

CILANTRO JALAPENO PESTO WITH LIME

Steps:

• Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.

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.

BUCATINI WITH ALMOND PESTO RECIPE

Steps:

• 1. Fit your pasta extruder or stand-mixer attachment with the chilled bucatini plate. If using a pasta extruder, set it to medium speed. If using a stand mixer, with the machine running on medium speed, feed the dough into the hopper in marble-size clumps, using a pushing tool to push the clumps into the auger, being careful not to overload it. As the pasta is extruded, cut it into 9-inch (23-cm) lengths and immediately dust it with semolina to prevent sticking. (If you don't have time to make fresh pasta, use dried bucatini for this recipe). 2. Dry the pasta by placing it on wire racks that will fit in your refrigerator and refrigerate it uncovered for at least 8 hours or up to 4 days. The pasta will get drier and harder as it sits. I like the texture after 2 days in the refrigerator. 3. Toast the almonds in a large, deep sauté pan over medium heat, shaking the pan now and then, until they are fragrant, 3 to 4 minutes. Transfer 1 cup (145 g) of the almonds to a blender or food processor. Chop the remaining ¼ cup (36 g) almonds with a knife and set them aside. Add 1 clove garlic and ¼ cup (60 ml) of the oil to the blender or processor. Turn on the machine and drizzle in another ¼ cup (60 ml) of the oil, blending until the pesto is relatively smooth. Taste the pesto, adding salt until it tastes good to you. 4. Bring a large pot of salted water to a boil. Drop in the bucatini, cover the pot to quickly return the water to a boil, and cook the pasta until it is tender but still a little chewy when bitten, 4 to 5 minutes (8 to 10 minutes for fully dried boxed pasta). Drain the pasta and reserve the pasta water. 5. Meanwhile, heat the remaining 1 tablespoon oil over medium heat in the pan used to toast the almonds. Thinly slice the remaining garlic clove and add it to the pan along with the jalapeño. Cook, stirring occasionally, until the garlic is golden brown, 4 to 5 minutes. 6. Add 1 cup (237 ml) of the pasta water to the pan, swirling the water and scraping up any browned bits on the pan bottom. Add the drained pasta and the almond pesto and toss until the sauce reduces slightly, gets creamy, and coats the pasta, about 1 minute. Remove the pan from the heat and add 1/2 cup (50 g) of the Parmesan. Keep the pasta moving until the cheese melts and pasta and sauce become one thing in the pan. Taste it, adding salt until it tastes good to you. 7. Dish out the pasta onto warmed plates and garnish with the remaining 1/2 cup (50 g) Parmesan and the reserved almonds.

BUCATINI ALLA LIPARI (BUCATINI WITH NUT PESTO AND TOMATO SAUCE

Steps:

• For tomato sauce: Heat oil and saute onion until translucent.
• Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon.
• Season with salt and pepper to taste.
• Simmer uncovered until most of the juices have evaporated, 20-30 minutes.
• For pesto: In a food processor or blender, combine garlic, hot pepper flakes, olive oil, nuts and mint.
• Pulse to make a coarse paste.
• Season with black pepper to taste and set aside.
• For pasta: Bring a large pot of lightly salted water to boil.
• Add bucatini and cook until al dente (or according to package directions).
• Set aside 1/2 cup pasta water and drain pasta.
• Return pasta to the pot and add pesto and tomato sauce.
• Toss well to coat, adding reserved water as needed to thin sauce.
• Garnish with fresh mint and serve with pecorino cheese passed separately.