Ziti with Spicy Pesto and Pecorino Cheese
Serves 4-6
1 box ziti
½ cup mint leaves, packed
½ cup basil leaves, packed
1 cup parsley, packed
2 cloves garlic
2 tablespoons capers, drained and rinsed
4 medium fresh plum tomatoes, chopped
1 tablespoon black pepper
1 tablespoon crushed red pepper
½ cup extra-virgin olive oil , divided
2 tablespoons sea salt
1 cup Pecorino or Parmigiano-Reggiano cheese, grated
Bring 6 quarts of water to boil and add 2 tablespoons salt. Place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half of the olive oil in a blender. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil. Process until smooth, about one minute. Cook ziti according to the package instructions until al dente. Drain and transfer pasta to a large bowl. Add pesto and toss to coat like a salad. Sprinkle with grated cheese and serve. Courtesy of ARAcontent.
Send Recipes of your favorite family meals to Anne Clark, aclark@catholic-doc.org.