Deconstructed Pesto Pasta

Deconstructed Pesto Pasta
Photo by Scott Phillips


  • 6 Tbs. extra-virgin olive oil
  • 8 cloves garlic, very thinly sliced
  • Freshly ground black pepper
  • Kosher salt
  • 1 lb. dried fusilli or radiatore pasta
  • 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


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