Ziti With Spicy Pesto Pantesco And Pecorino

[Guest guest]

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 tomatoes, roughly chopped

1 tablespoon black pepper

1 tablespoon crushed red pepper

1/2 cup extra virgin olive oil

sea salt

1 pound ziti pasta, preferably italian

1 cup freshly grated pecorino

 

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black

pepper, red pepper and half the olive oil. Process in short bursts until

roughly chopped. Turn blender on full and drizzle in remaining oil and process

until smooth, about 1 minute. Remove pesto and place in a large serving bowl.

Cook pasta according to package instructions until just al dente and drain

well. Toss drained pasta in the serving bowl and toss like a salad to coat.

Sprinkle with grated Locatelli and serve.

Serves 6 to 8.

 

 

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and

lay it on us.