1 cup packed coarsely chopped outer romaine leaves
1/3 c grated pecorino-romano, plus more for serving
2 gloves garlic, halved
1 lemon juiced
1 tbsp dijon mustard
1 tsp anchovy paste
1 tsp worcestershire sauce
3 tbsp pine nuts, toasted
1/3 c EVOO
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
Using a food processor, puree the romaine, cheese, garlic, lemon juice, mustard, anchovy paste, and wor. sauce, season with pepper. Add the pine nuts and about 1/4 c 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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