MEATLESS RECIPES: Trenette with Jalapeno Pesto . . . Pasta Soup
By: Herald Staff and Wire Reports,
Trenette with Jalapeno Pesto
6 fresh jalapeno peppers, cored and seeded
5 fresh Serrano chilies, cored and seeded
½ medium red onion, chopped into ¼-inch dice
½ cup sliced blanched almonds
1 cup extra virgin olive oil
¼ cup extra virgin olive oil
6 garlic cloves, thinly sliced
1½ pounds trenette (or use linguine fine pasta)
½ cup fresh breadcrumbs, toasted
Make the jalapeno pesto: Place the jalapenos, Serranos, onions, almonds and 1 cup olive oil in a food processor and process until smooth. Season with salt to taste.
Bring 8 quarts of water to a boil in a large pasta pot.
While the water is heating, combine the ¼ cup olive oil and the garlic in a 12- to 14-inch saute pan, and sauce over medium-high heat until the garlic is almost brown, about 3 minutes. Add 1½ cups of the jalapeno pesto and bring to a simmer.
When the water comes to a boil, add 2 tablespoons salt. Drop the trenette into the boiling water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle ¼ cup of the cooking water into the pan containing the jalapeno mixture.
Drain the pasta in a colander and add it to the jalapeno mixture. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl. Scatter the breadcrumbs over the top and serve immediately.
Yield: Serves 8 to 10 as a first course, 6 as a main.
Source: Mario Batali’s “Molto Batali” (Ecco, 2011).
1 small onion diced
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14½-ounce cans diced tomatoes
1 15-ounce can red kidney beans with liquid
1 15-ounce can Great Northern beans with liquid
1 12-ounce can V-8 juice
1 tablespoon vinegar
1½ teaspoons salt
1 teaspoon basil
1 teaspoon oregano
½ teaspoon pepper
½ teaspoon thyme
½ pound ditalini pasta
With a little olive oil, saute onions, carrots, celery and garlic for 10 minutes.
Add remaining ingredients, except pasta, and simmer 1 hour.
About 50 minutes into simmer time, cook the pasta in 1½ to 2 quarts boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. Simmer 5 to 10 minutes and serve.
Yield: Serves 8.
Approximate nutritional analysis per serving: 191 calories, 10.4 grams; protein, 37.7 grams carbohydrates, 0.9 grams fat (0.2 grams saturated), 9.4 milligrams cholesterol, 6.7 grams dietary fiber, 979 milligrams sodium, 6.1 grams sugar, 115.1 milligrams calcium.