Caesar Pesto Pasta PRINT
|1||c. packed coarsely chopped outer romaine leaves or kale leaves|
|⅓||c. grted pecorino-romano, plus more for serving|
|2||cloves garlic, halved|
|1||Tblsp dijon mustard|
|1||tsp anchovy paste|
|1||tsp worcestershire sauce|
|3||Tblsp pine nuts, toasted|
|⅓||c. olive oil|
Add spaghetti to boiling salted water and cook til al dente. Reserve 1 cup of the cooking water.
Puree the romaine with next 6 ingredients, Add pine nuts and 1/4 cup oil and process. Stream in additional oil to make a thick pesto; season with salt.
Combine pasta, pesto and reserved cooking water, Toss to combine and serve with extra cheese.