Caesar Pesto Pasta

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Salt and coarse black pepper

  • 1

    pound spaghetti

  • 1

    cup packed coarsely chopped outer romaine leaves or lacinato kale leaves

  • 1/3

    cup grated pecorino-romano (about a generous handful), plus more for serving

  • 2

    cloves garlic, halved

  • 1

    lemon, juiced

  • 1

    tablespoon dijon mustard

  • 1

    teaspoon anchovy paste

  • 1

    teaspoon worcestershire sauce

  • 3

    tablespoons pine nuts, toasted

  • 1/3

    cup EVOO

Directions

1.Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. 2.Using a food processor, puree the romaine (or kale), cheese, garlic, lemon juice, mustard, anchovy paste and worcestershire; season with pepper. Add the pine nuts and about 1/4 cup EVOO and process. Stream in additional EVOO to form a thick pesto; season with salt. 3.In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water; toss to combine. Serve with more cheese.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: