Deconstructed Pesto Pasta

Deconstructed Pesto Pasta
Photo by Scott Phillips

Ingredients

  • 8 cloves garlic, very thinly sliced
  • Kosher salt
  • 1 lb. dried fusilli or radiatore pasta
  • 6 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • 2 cups (about 2-½ oz.) packed sweet basil leaves or your favorite basil variety, cut into ½-inch-wide chiffonade (to yield about 1-½ cups)
  • ½ cup pine nuts
  • + 1 more ingredients
    • 4 oz. coarsely grated Pecorino Romano

Bring a large pot of salted water to a boil. Meanwhile, toast the pine nuts in a 10-inch skillet over medium-low heat, stirring frequently, until golden in places, about 5 minutes. Pour onto a plate and set aside to cool. When the water boils, add the pasta and cook according to package direction...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network