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Ingredients:
6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces
1/4 cup grated parmesan cheese
1/2 cup pine nuts
3/4 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/2 cup extra virgin olive oil
4 tablespoons kosher salt
6 cups water
2 cups uncooked penne pasta
1/4 cup grated parmesan cheese
1/2 cup pine nuts
3/4 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/2 cup extra virgin olive oil
4 tablespoons kosher salt
6 cups water
2 cups uncooked penne pasta
Preparation:
1. To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.
2. Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until al dente, about 9 minutes. Drain and rinse pasta.
3. Spoon pesto over hot penne pasta and serve immediately.
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