Italian Sides Dishes Recipes - Fusilli with Garlic Pesto and Aged Pecorino

Ingredients

• 15 cloves garlic

• 1/3 cup fresh basil leaves

• 3/4 cup olive oil

• 1/3 cup pine nuts, toasted

• 4 teaspoons finely shredded pecorino Romano cheese

• 3/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 1 tablespoon olive oil 1 pound dried fusilli, gemelli, or tagliatelle pasta

• 1/4 cup freshly grated pecorino Romano cheese

• 1 cup small basil leaves

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Method:

1. In a 4-quart Dutch oven bring a large amount of salted water to boiling. Add garlic; cook for 8 minutes. Remove garlic with a slotted spoon and immerse in a bowl of ice water.

2. Add the 1/3 cup basil leaves to the boiling water and cook for 5 seconds; remove with a slotted spoon and drain well on paper  towels. Peel garlic when cool enough to handle. Do not discard water (it is used for cooking pasta).

3. For pesto, in a blender or food processor combine the garlic, blanched basil, and the 3/4 cup olive oil; cover and blend or process just until combined. Add 2 tablespoons of the pine nuts, the 4 teaspoons cheese, the salt, and pepper. Cover and blend or process until nearly smooth.

4. Meanwhile, add the 1 tablespoon olive oil to the boiling water in which the garlic and basil were cooked. Add pasta and cook according to package directions or until pasta is tender but still slightly firm. Drain well.

5. Return to hot Dutch oven. Add pesto; toss well. Transfer to a serving bowl. Sprinkle with the 1/4 cup cheese and the remaining pine nuts. Top with the 1 cup basil leaves.