Ziti With Pesto - {Ziti Al Pesto 'Pantesco'}

Recipe Ingredients

		Salt - for pasta water
1/2 cup	20g / 0.7oz	Fresh picked mint leaves
1/2 cup	118ml	Fennel fronds
1/2 cup	20g / 0.7oz	Fresh picked basil leaves
1 cup	237ml	Fresh picked parsley
2		Garlic cloves
2 tablespoons	30ml	Salt packed capers - soaked, rinsed,
		And drained
4		Plum tomatoes - roughly chopped (medium)
1 tablespoon	15ml	Freshly-ground black pepper
1 tablespoon	15ml	Crushed red pepper flakes - plus
		Extra for garnish
1/2 cup	118ml	Extra-virgin olive oil
1 lb	454g / 16oz	Ziti
1 cup	237ml	Freshly grated locatelli pecorino

Recipe Instructions

Bring 6 quarts water to a rolling boil and add 2 tablespoons of salt.

In a blender, place the mint, fennel fronds, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper flakes, and half of the olive oil. Process in short bursts until roughly chopped. Turn blender on full speed and drizzle in the remaining oil. Process until almost smooth, about 1 minute. Remove the resulting pesto from the blender and place in a large bowl. Set aside for 1 hour.

Cook the pasta according to the package directions until just al dente. Drain well and place the cooked pasta in the bowl with the pesto, and toss like a salad to coat. Sprinkle the pasta with the grated locatelli pecorino and chili flakes, and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F14) - from the TV FOOD NETWORK

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