Ziti with Spicy Pesto Pantesco & Locatelli
Ziti with Spicy Pesto Pantesco and Locatelli recipe
Yield
6 servingsPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mint leaves
picked over |
*
|
| ½ | cup |
basil
picked over |
*
|
| 1 | cup |
parsley leaves
picked over |
|
| 2 | cloves |
garlic
|
|
| 2 | tablespoons |
capers
rinsed, drained |
|
| 4 | medium |
italian plum (roma) tomatoes
roughly chopped |
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
red pepper flakes
crushed, or to taste |
|
| ½ | cup |
olive oil, extra-virgin
|
|
|
sea salt
|
*
|
||
| 1 | pound |
pasta, ziti
|
|
| 1 | cup |
pecorino cheese
freshly grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mint leaves
picked over |
*
|
| 118 | ml |
basil
picked over |
*
|
| 237 | ml |
parsley leaves
picked over |
|
| 2 | cloves |
garlic
|
|
| 3E+1 | ml |
capers
rinsed, drained |
|
| 4 | medium |
italian plum (roma) tomatoes
roughly chopped |
|
| 15 | ml |
black pepper
|
|
| 15 | ml |
red pepper flakes
crushed, or to taste |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
sea salt
|
*
|
| 453.6 | g |
pasta, ziti
|
|
| 237 | ml |
pecorino cheese
freshly grated |
*
|
Directions
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.
