This dish can be spicy if using the right chili peppers. One or two fresh jalapeños or Serrano peppers can be substituted for the dried red chili. For less heat in the pesto, simply remove the seeds from the fresh peppers before they are finely diced and added to the pesto.  

• 14 ounces spaghetti Chile Pesto (see below)
• ¼ teaspoon basil, chopped (optional)
• ¼ teaspoon parsley, chopped (optional)

Bring large pot of salted water to a boil. Cook spaghetti al dente, according to instructions on package. Save ½ cup of cooking water. Drain.  In large serving bowl, mix pasta with pesto. Use two tablespoons of the pasta water at a time to thin pesto. Chopped basil and parsley can be added to the top for garnish. Serve in warm bowls.

Chile Pesto  

• 1 red bell pepper, large, roasted (page 129)
• 1-2 cloves garlic, peeled, halved
• ¼ cup pine nuts, toasted
• 1 dried small red chili, stemmed and seeded
• 3 tablespoons olive or canola oil
• Salt and freshly ground pepper, to taste    

Place peppers, garlic and pine nuts in a food processor and pulse until paste is smooth, adding oil one tablespoon at a time along the way. If paste seems dry, use a tablespoon or two of water instead of oil. Add salt and pepper to taste. Refrigerate until using.

Hint:

 Use leftover pesto on veggie burgers or sandwiches.