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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

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  • Using a food processor, puree the romaine (or kale), cheese, garlic, lemon juice, mustard, anchovy paste and worcestershire; season with pepper. Add the pine nuts and about 1/4 cup EVOO and process. Stream in additional EVOO to form a thick pesto; season with salt.

  • In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water; toss to combine. Serve with more cheese.

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