A super-fast recipe, this milk-based sauce compliments the spiciness of our roasted garlic and jalapeno pasta very well. It is a Southwestern adaptation to the Ligurian walnut pesto, and it embraces the spirit of regional Italian cuisine, as I like to use local ingredients such as Texas pecans and pine nuts.
In a food processor or blender, put in 2 cups of pecans, 1 and 1/2 cups of milk, 1 garlic clove, 5 basil leaves, 3 tablespoons of pine nuts and 3 tablespoons of Parmigiano Reggiano. Add a pinch of salt and blend everything, gradually adding 4 tablespoons of extra virgin olive oil to the mixture.
Pour the sauce on the pasta as soon as it is cooked and serve immediately.