Caesar Pesto Pasta

Published: July 07, 2012

Ingredients

1	lb spaghetti
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	lemon, juiced
1	Tblsp dijon mustard
1	tsp anchovy paste
1	tsp worcestershire sauce
3	Tblsp pine nuts, toasted
⅓	c. olive oil
	S&P

Directions

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.