Caesar Pesto Pasta
- 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
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.