Title: Ziti With Spicy Pesto Pantesco And Locatelli
Categories: New, Text, Import
Yield: 4 servings
1/2 c mint leaves, -- picked over
1/2 c basil leaves, -- picked
: over
1 c parsley, -- picked over
2 cloves garlic
2 TB capers, -- rinsed and
: drained
4 md plum tomatoes, -- roughly
: chopped
1 TB black pepper
1 TB crushed red pepper
1/2 c extra virgin olive oil
: Sea salt
1 lb ziti pasta, -- preferably
: Italian
1 c freshly grated Locatelli
: Pecorino
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.
