Ziti With Spicy Pesto Pantesco And Locatelli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Mint leaves, picked over |
| 1/2 | c | Basil leaves, picked over |
| 1 | c | Parsley, picked over |
| 2 | Cloves garlic | |
| 2 | T | Capers, rinsed and drained |
| 4 | Plum tomatoes, roughly | |
| chopped | ||
| 1 | T | Black pepper |
| 1 | T | Crushed red pepper |
| 1/2 | c | Extra virgin olive oil |
| Sea salt | ||
| 1 | lb | Ziti pasta, preferably |
| Italian | ||
| 1 | c | Freshly grated Locatelli |
| Pecorino |
INSTRUCTIONS
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. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5687 Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 22:22:36 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 8427
Calories From Fat: 4816
Total Fat: 543g
Cholesterol: 2174.3mg
Sodium: 19645.1mg
Potassium: 2887.2mg
Carbohydrates: 428g
Fiber: 38.1g
Sugar: 2.8g
Protein: 489.3g