FUSILLI WITH GARLIC PESTO

Ellen Bales

By
@Starwriter

This dish is for garlic lovers only! Fifteen cloves of garlic? I mean, that's some serious garlic! The pièce de résistance for me, besides the garlic, is the pine nuts--I adore pine nuts! Will be trying this soon and posting pictures.
Recipe & photo: Recipe.com


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Serves:

6-8

Prep:

35 Min

Method:

Stove Top

Ingredients

15 clove
garlic, peeled
1/3 c
lightly packed fresh basil leaves
1 lb
dried fusilli, gemelli, or tagliatelle pasta
1/2 c
olive oil
1/3 c
pine nuts, toasted
2 Tbsp
finely shredded pecorino romano cheese (1/2 ounce)
3/4 tsp
sea salt
1/8 tsp
freshly ground black pepper
1 c
small fresh basil leaves
1/4 c
finely shredded peconino romano cheese (1 ounce)

Directions Step-By-Step

1
In a large Dutch oven, cook garlic cloves in a large amount of boiling salted water for 8 minutes. Using a slotted spoon, transfer garlic to a blender. Add the 1/3 cup basil leaves to the boiling water and cook for 5 seconds; remove with slotted spoon and drain well on paper towels. (Do not drain the boiling water.) Add basil to blender.
2
Add the pasta to the boiling water and cook according to package directions. Before draining the pasta, remove 1/2 cup of the hot cooking water and set aside. Drain pasta; return to Dutch oven.
3
For Pesto: Add oil, 2 Tbsp. of the pine nuts, the 2 Tbsp. cheese, the salt and pepper to blender. Cover and blend until nearly smooth (pesto will be thin).
4
Add pesto to cooked pasta; toss gently to coat. If necessary, toss in enough of the reserved cooking water to help coat the pasta evenly with pesto. Transfer pasta mixture to a serving bowl. Sprinkle with the 1 cup basil leaves, the 1/4 cup cheese, and the remaining pine nuts. Serve immediately.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian, Low Sodium
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Garlic, #pine nuts