Jalapeno Pesto: We do have Americano kiddies... They love Pasta,we love the spice

Jalapeno Pesto: 6 Fresh jalapeno peppers (cored & seeded) 5 Fresh serrano chiles (cored & seeded) 6 Garlic cloves (thinly sliced) 1/2 medium red onion (chopped into 1/4-inch dice) 1/2 Cup sliced blanched almonds 1 Cup extra virgin olive oil Salt Basil Pesto: 3 tablespoons Pine nuts 2 cups Fresh basil leaves 1 clove Garlic peeled 1/2 Cup Extra virgin olive Oil 1/4 cup Freshly grated Parmigiano-Reggiano Salt Trenette: 8 Quart Water 1 1/2 Lb Trenette 1/2 Cup Fresh breadcrumbs Young Pecorino for garnish ingredients: 6 Fresh jalapeno peppers (cored & seeded) 5 Fresh serrano chiles (cored & seeded) 6 Garlic cloves (thinly sliced) 1/2 medium red onion (chopped into 1/4-inch dice) 1/2 Cup sliced blanched almonds 1 Cup extra virgin olive oil Salt instructions: To make the jalapeno pesto: Place the jalapenos, serranos, garlic, onions, almonds, and olive oil in a food processor and process until smooth. Season with salt to taste. ingredients: 3 tablespoons Pine nuts 2 cups Fresh basil leaves 1 clove Garlic, peeled 1/2 Cup Extra virgin olive oil 1/4 cup Freshly grated Parmigiano-Reggiano Salt instructions: To make the basil pesto: Place the pine nuts, basil, garlic, olive oil and parmigiano in a food processor or blender and process until smooth. Season with salt to taste. ingredients: 8 Quart Water instructions: Bring 8 quarts of water to a boil in a large pasta pot. While the water is heating, heat 2 12-to 14-inch saute pans over medium-low heat. Add 1 1/2 cups of the jalapeno pesto (made above) to one pan, and add 1 1/2 cups of the basil pesto (made above) to the other. Bring each to a simmer. ingredients: 2 tablespoons Salt 1 1/2 Lb Trenette instructions: When the water comes to a boil, add 2 tablespoons salt. Drop the trenette into the boiling water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into each pan containing the pesto mixtures. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl.

ingredients: 1/2 Cup Fresh breadcrumbs Young Pecorino for garnish instructions Scatter the breadcrumbs over the top and garnish with young pecorino and serve immediately