Fettucini With Black Olive Pesto & Lemon Curls

• 2 or 3 jalapeno peppers, seeded and thinly sliced
• 3 large garlic cloves, sliced
• 6 tablespoons chopped red onion
• 6 tablespoons chopped fresh parsley
• 2 teaspoons fresh thyme
• 1 (16 oz) jar pitted kalamata olives, plus 6 tablespoons black olive brine
• 2 teaspoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 2 (9 oz) packages fresh refrigerator fettucini
• Salt and freshly ground pepper
• Grated zest of 1 lemon
• Lemon zest curls of 1 lemon
• 1 bunch (6 to 8) scallions, trimmed and thinly sliced

1. In a food processor, finely mince the jalapeno peppers, garlic, and onion. Add parsley, thyme, olives and brine, vinegar and oil, and pulse three or four times ti ciarsekt chop olives abd combine ingredients.
2. Bring a large pot of water to a boil, add salt and fettucini and cook 3 minutes or according to package directions. Set a large colander in a large serving bowl and place both i the sink. Pour the fettucini into the colander, automatically warming the bowl.
3. Discard cooking water, dry the underside of the serving bowl with a towel, and fill with drained fettucini. Top with olive pesto and scatter with grated lemon zest, lemon zest curls, and sliced scallions.

peppers, garlic, red onion, parsley, thyme, olives, red wine vinegar, extra virgin olive oil, fresh refrigerator fettucini, salt, lemon, lemon zest curls, scallions

Taken from www.epicurious.com/recipes/member/views/fettucini-with-black-olive-pesto-lemon-curls-1209048 (may not work)