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

1. 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.

2. 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.

3. 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).

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 1 cup basil leaves, 1/4 cup cheese and remaining pine nuts. Serve immediately.

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