Creamy Jalapeño Spinach Pesto Pasta

• servings: 2 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

Fusilli Pasta( ½ box)

1 cup heavy cream

1 tsp crushed red pepper

2 Tbsp chopped shallots

1 Tbsp chopped garlic

1 Tbsp olive oil

salt u0026 pepper to taste

¼ cup olive oil

1 ½ cups baby spinach

1 cup basil

¼ cup chopped walnuts (toasted)

4 cloves garlic

1 jalapeños

¼ cup grated Parmesan cheese(optional)

salt u0026 pepper per taste

Directions

In a food processor, combine the walnuts, garlic, jalapeno, grated cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and basil and process until smooth. With the machine running, gradually add the olive oil and set aside.

Cook pasta until al dente. Drain and reserve 1/4 cup of pasta water.

Heat pan over medium-low heat. Add olive oil, chopped shallots, garlic and red crushed pepper and let it cook for 1-2 minutes.

Add ½ cup of pesto, cream and reserved pasta water and cook for 2 minutes at a slow simmer and allow the sauce to slightly thicken.

Add in the drained pasta and toss together with creamy pesto sauce. Mix until everything is well combined and remove from heat. Add more cream if you prefer more sauce.

Garnish with Parmesan cheese u0026 sprinkle red pepper flakes and serve immediately!!