Babbo’s Black Spaghetti

First make the Jalapeño Pesto by adding all of the recipe ingredients to a food processor, adding a pinch of salt and pulsing together until pureed. Set aside. (Note: Any leftover pesto can be stored in the fridge for up to one month.) Bring 6 quarts of salted water to a boil. Add the black spaghetti and cook just until tender, 6 to 7 minutes. While the pasta cooks, heat the Extra Virgin olive oil in a large sauté pan over medium-high heat. Sauté the garlic, rock shrimp and Sopressata in the olive oil just until the garlic is toasted and the shrimp are cooked through. Add 4 tablespoons of the reserved Jalapeño Pesto to the pan. Drain the pasta, add it to the sauté pan and gently toss to evenly coat. Serve the pasta immediately, garnished with the sliced scallions.