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)



  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.

Printable Recipe Card


Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian Low Sodium
Hashtags: #Garlic #pine nuts

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