Linguine fini pasta is a thinner form of standard linguine.
A Pound Of Linguine Fini Pasta
Four Large Fresh Jalapeno Peppers (Cored And Seeded)
A Tablespoon Of Finely Chopped Red Onion
A Minced Garlic Clove
1/2 Cup And A Tablespoon Of Olive Oil, Divided
1/4 Cup Of Sliced Almonds
1/4 Teaspoon And 1/8 Teaspoon Of Sea Salt, Divided
A Pound Of Fresh Broccoli Florets
1/2 Cup Of Panko Breadcrumbs
Combine the jalapeno peppers, the red onion, the garlic, the almonds, 1/2 cup of olive oil, and 1/4 teaspoon of sea salt in a food processor. Pulse until smooth. Taste and add more sea salt, if desired.
Preheat the oven to 300 degrees. Toss the breadcrumbs with a tablespoon of olive oil and 1/8 teaspoon of sea salt. Spread the breadcrumbs out on a baking sheet. Bake the breadcrumbs in the oven for fifteen minutes until golden brown.
Cook the pasta in a pot of salted, boiling water according to the package instructions. Add the broccoli florets during the last five minutes of cooking time. Before draining the pasta and the broccoli, reserve one cup of the cooking water. Drain the pasta and broccoli well in a colander.
Put the pasta and the broccoli in a large bowl. Add the jalapeno pesto and the pasta cooking water. Mix well. If the pasta appears a little dry, add some olive oil and mix again. Top the pasta with the toasted breadcrumbs and serve.