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Caesar Pesto Pasta

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serves 4

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Ingredients

  • S & P
  • 1 lb spaghetti
  • 1 C packed coarsely chopped outer romaine leaves
  • 1/3 C grated percorino-romano (abt. a generous handful), plus more for serving
  • 2 cloves garlic, halved
  • 1 lemon, juiced
  • 1 TBL dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp worcestershire sauce
  • 3 TBL pine nuts, toasted
  • 1/3 C EVOO

Details

Preparation

Step 1

bring lg. pot of water to boil
salt it
add spaghetti
cook until al dente
drain, reserving 1 C of pasta cooking water

using food processor puree romaine, cheese, garlic, lemon juice, mustard, anchovy paste & worcestershire
season w/ pepper
add pine nuts & abt 1/4 C EVOO & process
stream additional EVOO to form thick pesto
season w/ salt

in pasta bowl, combine pasta, pesto & reserved pasta cooing water
toss to combine
serve w/ more cheese

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