This pasta packs heat from pesto made with jalapeños, Parmesan cheese, and olive oil. It's hotter than the Fourth of July.
Pierce wide end of peppers with a long-handled fork; roast peppers over the open fire of a gas burner. (Or, roast peppers in a 425 degree F oven on a foil-lined baking sheet for 25 to 30 minutes or until skin is blackened.) Wrap peppers in foil. Let stand for 20 to 30 minutes or until the peppers are cool enough to handle.
Carefully peel and seed the jalapeno peppers. In a food processor bowl or blender container combine jalapenos, Parmesan cheese, oil, and salt. Process or blend until almost smooth; set aside.
Meanwhile, cook pasta according to package directions. Drain and rinse with cold water. Toss cooked pasta with jalapeno pesto and parsley. Garnish with Parmesan curls. Serve immediately or cover and chill up to 24 hours before serving. Makes 4 side-dish servings.