Jalapeno-Sunflower Seed Pesto

This recipe is from my cookbook, "Independence Recipes."

This recipe sounds spicy, but by adding the cream it takes the spicy heat out of the jalapeno so you can enjoy the subtle flavors. It's a rich dish so cut the richness with a glass of red wine or some spirits.

It was invented during a stormy fall boat trip out to McMicken Island here in South Puget Sound. I wanted something spicy, hearty, and with plenty of flavor. When served it was greeted with rave reviews - a bunch of hungry guys who just finished scuba diving. I have made it many times again and always seem to get good reviews from it. It's definitely a different take on pesto.

Pesto:

• 1-2 fresh jalapeno chilis, seeded and finely chopped
• 1/3 C toasted sunflower seeds
• 1 1/4 C fresh parsley
• 1 1/2 C fresh cilantro
• 2 cloves garlic
• 1/2 t salt
• 1/4 C olive oil

Main dish:

• 1 C of jalapeno-sunflower seed pesto
• 3/4 lb. of mild or sweet Italian sausage
• 1 C heavy cream
• 2 C cheese totellini or tortelloni
• Olive oil
• 1/4 C red wine
• Parmesan cheese, grated for topping
• Sunflower seeds as garnish

Make pesto:
In food processor, chop above ingredients with half of quantity of olive oil. Then add remaining half of olive oil and blend until ingredients are finely mixed. Do not overblend.

Main dish:
Add small amount of olive oil (less than 1 tsp) to a saute pan over medium-high heat. Add Italian sausages and cook sausages 10-15 minutes turning occasionally. Use tongs instead of a fork to turn sausages since a fork pricks the sausages letting out the juices. Deglaze sausages by adding red wine, turn heat down to simmer, and cover for 5 minutes. Remove sausages from pan and slice thinly. Reserve pan along with drippings.

Meanwhile boil salted water and add tortellini. Reduce heat and cook tortelli according to instructions or when tortellini is done. Drain water and drizzle olive oil over cooked tortellini to keep them from sticking.

Return sliced sausages to pan they were cooked in, increase heat to medium. Add pesto and mix well. Next add heavy cream and stir continuously until mixture is heated and reduced by one third or more. Do not burn!

To serve, arrange tortellini in bowls or plates, and pour heated sausage, pesto, cream sauce over tortellini. Top with parmesan cheese and some extra sunflower seeds.

Serves 4. Prep time: 15 minutes. Total time: about 1 hour.