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Caesar Pesto Pasta




Source of Recipe


Piper


Recipe Introduction


Toss pasta with pureed Caesar salad fixings for a novel spaghetti dish.


List of Ingredients




Caesar Pesto Pasta


Salt and coarse black pepper
1 pound spaghetti
1 cup outer romaine lettuce leaves or lacinato kale leaves, coarsely chopped and packed
1/3 cup grated Pecorino Romano cheese (about a generous handful), plus more for serving
2 cloves garlic, halved
1 lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
3 tablespoons pine nuts, toasted
1/3 cup extra virgin olive oil (EVOO), divided


Recipe




Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente.

Drain, reserving 1 cup of the pasta cooking water.

Using a food processor, puree the romaine (or kale), cheese, garlic, lemon juice, mustard, anchovy paste and Worcestershire; season with pepper.

Add the pine nuts and about 1/4 cup EVOO and process.

Stream in additional EVOO to form a thick pesto; season with salt.

In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water; toss to combine.

Serve with more cheese.

Serves 4