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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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