Fusilli with Pesto Pantesco and Pecorino

Fusilli with Pesto Pantesco and Pecorino
Recipe type: entrees
  • ½ cup fresh mint leaves
  • ½ cup fresh basil leaves
  • 1 cup flat-leaf parsley
  • 2 cloves garlic
  • 2 tablespoons caper, rinsed and drained
  • 4 medium plum tomatoes, chopped roughly
  • 1 tablespoon black pepper, freshly ground
  • ½ cup extra-virgin olive oil
  • Salt to taste
  • 1 pound fusilli, cooked al dente, refreshed under cold water, drained
  • 1 cup freshly grated pecorino
  1. In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper and half the olive oil.
  2. Process in short burst until chopped roughly.
  3. Process on full and drizzle in remaining olive oil; puree until smooth, about 1 minute.
  4. In a large bowl, combine pasta with pesto.
  5. Toss well to coat.
  6. Sprinkle with pecorino.
  7. This salad can be served warm or at room temperature.