Ziti with Spicy Pesto Pantesco and Locatelli
1/2 cup mint leaves, -- picked over 1/2 cup basil leaves, -- picked over 1 cup parsley, -- picked over 2 cloves garlic 2 tablespoons capers, -- rinsed and drained 4 medium plum tom...
Ingredients
- 1/2cupmint leaves, -- picked over
- 1/2cupbasil leaves, -- picked over
- 1cupparsley, -- picked over
- 2cloves garlic
- 2tablespoons capers, -- rinsed and drained
- 4medium plum tomatoes, -- roughly chopped
- 1tablespoonblack pepper
- 1tablespooncrushed red pepper
Directions
- 1
1/2 cup mint leaves, -- picked over 1/2 cup basil leaves, -- picked over 1 cup parsley, -- picked over 2 cloves garlic 2 tablespoons capers,
- 2
In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil
- 3
Process in short bursts until roughly chopped
- 4
Turn blender on full and drizzle in remaining oil and process until smooth, about 1 minute
- 5
Remove pesto and place in a large serving bowl
- 6
Cook pasta according to package instructions until just al dente and drain well
- 7
Toss drained pasta in the serving bowl and toss like a salad to coat
- 8
Sprinkle with grated Locatelli and serve.