Ziti With Spicy Pesto Pantesco And Locatelli

Recipe Ingredients

1/2 cup	20g / 0.7oz	Mint leaves - picked over
1/2 cup	20g / 0.7oz	Basil leaves - picked over
1 cup	237ml	Parsley - picked over
2		Garlic
2 tablespoons	30ml	Capers - rinsed and drained
4 tablespoons	60ml	Plum tomatoes - oughly chopped (medium)
1 tablespoon	15ml	Black pepper
1 tablespoon	15ml	Crushed red pepper
1/2 cup	118ml	Extra virgin olive oil
		Sea salt
1 lb	454g / 16oz	Ziti pasta - preferably italian
1 cup	237ml	Freshly grated locatelli pecorino

Recipe 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.

Source:
Molto Mario

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