Ziti With Spicy Pesto Pantesco and Pecorino Siciliano
I made this Mario Batali recipe the other day and it was really good. I changed some stuff around due to what I could find; I used fennel seeds instead of fennel fronds because I didn't want to fight the crowds at Whole Foods, and I changed the cheese to Parmesan from Pecorino because I couldn't find that cheese. Though the recipe says to use a blender, I found that my food processor worked much better. I added some cooked chicken for variety. This is quick for making after work but complex enough to feel like real food. Makes about 6 servings.
Ingredients
1/2 cup mint leaves, picked
1/2 cup basil leaves, picked
1 cup parsley, picked
1/4 cup fennel fronds
2 cloves garlic
2 tablespoons salt packed capers, rinsed and drained
4 medium over-ripe plum tomatoes, roughly chopped
1 tablespoon black pepper
1 tablespoon crushed red pepper
1/2 cup extra virgin olive oil
Sea salt (or regular salt, whatever)
1 pound ziti pasta, preferably Italian
1 cup freshly grated Parmesan
Procedure
1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. In a blender, place mint, basil, parsley, fennel fronds, 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.
3. Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in serving bowl and toss like a salad to coat. Sprinkle with grated pecorino and serve.
Ingredients
1/2 cup mint leaves, picked
1/2 cup basil leaves, picked
1 cup parsley, picked
1/4 cup fennel fronds
2 cloves garlic
2 tablespoons salt packed capers, rinsed and drained
4 medium over-ripe plum tomatoes, roughly chopped
1 tablespoon black pepper
1 tablespoon crushed red pepper
1/2 cup extra virgin olive oil
Sea salt (or regular salt, whatever)
1 pound ziti pasta, preferably Italian
1 cup freshly grated Parmesan
Procedure
1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. In a blender, place mint, basil, parsley, fennel fronds, 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.
3. Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in serving bowl and toss like a salad to coat. Sprinkle with grated pecorino and serve.