Caesar Pesto Pasta

Photo by Angela C.

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 outer romaine lettuce leaves or lacinato kale leaves, coarsely chopped and packed

  • 1/3

    cup grated Pecorino Romano cheese (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 extra virgin olive oil, divided

Directions

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. 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. In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water; toss to combine. Serve with more cheese.

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