Ellen Bales


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

☆☆☆☆☆ 0 votes
35 Min
Stove Top


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)


1In 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.
2Add 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.
3For 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).
4Add 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