Trenette with Jalapeño Pesto Recipe

Jalapeño pesto:

1. Place the jalapenos, serranos, onions, almonds, and olive oil in a food processor and process until smooth.
2. Season with salt to taste.

Pasta:

1. Bring 8 quarts of water to a boil in a large pasta pot.
2. While the water is heating, combine the olive oil and the garlic in a 12- to 14-inch saute pan, and saute over medium high heat until the garlic is almost brown, about 3 minutes.
3. Add 1 1/2 cups of the jalapeño pesto and bring to a simmer. When the water comes to a boil, add 2 tablespoons salt.
4. Drop the trenette into the boiling water and cook for 1 minute less than the package instructions indicate.
5. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the jalapeño mixture.
6. Drain the pasta in a colander and add it to the jalapeño mixture. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl.
7. Scatter the breadcrumbs over the top and serve immediately.