Breakfast Pasta with a Mint/Jalapeno pesto
How?
Well, in a medium sized mortar-and-pestle, place
1/4 tsp coarse salt
1/2 clove garlic
and grind to a smooth paste
Add 10 roasted/unsalted almonds, and grind that till it is slightly coarse (not a paste! you'll need the coarseness to get the mint in the next step!)
Add
1/2 diced jalapeno
1 cup mint leaves
and grind away for a bit till its all kinda mushed up.
Add 1/4 cup olive oil, and continue the mushing, splashing in some crisp white wine (I prefer pignoletto) till you have a fairly smooth paste.
Pesto - ready!
(Alternatively, just toss all the ingredients into a food-processor and whir away till its done. But wheres the fun in that?)
Get yourself some peeled & cooked shrimp (i just buy 'em frozen at the supermarket. Defrosting is fast - just run some water over it for a minute or so).
Finally, scramble up 6 eggs. And no, I'm not going to tell you how to do that :-)
(ok, if you really want to know, check it out here) While all the above is happening heat up some salted water in a pot. If you time things just right, you'l have the water boiling just about when you get the scrambled eggs started.
Add your pasta corta of choice (to serve 4, strozzapretti works well here), and cook till al dente.
Plate the pasta, and drizzle with some olive oil, and top with the scrambled eggs.
Top that with 1 tbsp of the pesto from above, and then 1 tbsp fresh ricotta.
Serve with diced Italian mortadella on the side, fresh country bread, and a glass of crisp white wine (i prefer pignoletto)
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