Caesar Pesto Pasta

Caesar Pesto Pasta
Caesar Pesto Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb spaghetti

  • 1

    c. packed coarsely chopped outer romaine leaves or kale leaves

  • 1/3

    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

  • 1/3

    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.

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