Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) box Barilla Ziti

  2. 1/2 cup mint leaves, packed

  3. 1/2 cup basil leaves, packed

  4. 1 cup parsley, packed

  5. 2 cloves garlic

  6. 2 tablespoons capers, rinsed and drained

  7. 4 medium fresh plum tomatoes, roughly chopped

  8. 1 tablespoon black pepper

  9. 1 tablespoon crushed red pepper

  10. 1/2 cup extra virgin olive oil Sea salt

  11. 1 cup freshly grated Pecorino cheese

Instructions Jump to Ingredients ↑

  1. Bring 6 quarts of water to boil and add 2 tablespoons salt. Place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil in a blender. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about one minute. Remove pesto and place in a large serving bowl. Cook ziti according to the package instructions until al dente. Drain and transfer pasta to a large bowl. Add pesto and toss like a salad to coat. Sprinkle with grated cheese and serve.


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