Categories: Pasta
Ingredients
- 15 garlic cloves, peeled
- 1/2 cup fresh basil leaves
- 1 lb. dried fusilli pasta
- 1/2 cup olive oil
- 1/3 cup pine nuts, toasted
- 2 tbsp. finely shredded Pecorino Romano
- 3/4 tsp sea salt
- 1/8 tsp black pepper
- 1 cup small fresh basil leaves
- 1/4 cup finely shredded Pecorino Romano
Directions
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In a Dutch oven, cook garlic in a large amount of boiling salted water for 8 minutes. Using a slotted spoon, transfer garlic to a blender. Add 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 water). Add basil to blender.
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Add pasta to the boiling water and cook as directed. Before draining pasta, remove 1/2 cup of the hot cooking water and set aside. Drain pasta; return to Dutch oven.
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Meanwhile, for pesto, add oil, 2 tbsp. of the pine nuts, 2 tbsp. cheese, salt, and pepper to blender. Cover and blend until nearly smooth (pesto will be thin).
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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 1 cup basil leaves, 1/4 cup cheese and remaining pine nuts. Serve immediately.