Casarecce with Pumpkin Seed and Roasted Garlic Pesto2020-02-25
Bring a large pot of water to a boil.
Cook the pasta according to the directions.
In a blender, combine the roasted garlic, pumpkin seeds, and basil, then pulse until roughly chopped.
Stream in the olive oil on low speed to combine.
Add the ice cubes and pulse 2-3 times.
Season with salt and pepper.
Remove from blender and place into a bowl, fold in most of the cheese, reserving some for garnish.
Reserve 2-3 cups of the cooking water. Drain the pasta.
Toss with the pesto and some of the cooking water.
Serve garnished with cheese and micro basil.
- 3 lb. Barilla Casarecce
- 1½ cups extra virgin olive oil
- 6 ea. ice cubes
- 6 cloves roasted garlic
- 1½ cups toasted pumpkin seeds
- 3 cups fresh basil
- ¾ cup Parmigiano Reggiano cheese
- ¾ cup Pecorino Romano cheese
- 1½ cups basil micro greens for garnish