Caesar Pesto Pasta

By á-8029

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

Preparation

Step 1

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.