FUSILLI WITH GARLIC PESTO
Recipe & photo: Recipe.com
15 clovegarlic, peeled
1/3 clightly packed fresh basil leaves
1 lbdried fusilli, gemelli, or tagliatelle pasta
1/2 colive oil
1/3 cpine nuts, toasted
2 Tbspfinely shredded pecorino romano cheese (1/2 ounce)
3/4 tspsea salt
1/8 tspfreshly ground black pepper
1 csmall fresh basil leaves
1/4 cfinely shredded peconino romano cheese (1 ounce)
How to Make FUSILLI WITH GARLIC PESTO
- 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.
- 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.
- 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).
- 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.