Penne With Roasted Garlic Pesto

"A great recipe from the garlic festival. Cooking time doesn't include roasting the garlic"
 
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Ready In:
45mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees. Meanwhile rinse the potato (skin on) and bring to a boil in a large pot with salted water. Reduce heat and let simmer until 3 quarters cooked about 10 minute Drain and let cool in colander.
  • Place the garlic bulbs unpeeled in shallow roasting pan and drizzle the olive oil liberally over them. Bake in oven for 40 minutes. Remove from pan and let cool.
  • Coarsely chop the herbs and potato, then transfer to a mortar (or food processor). Press out each clove of the cooled garlic into a bowl to produce a sticky puree. Transfer to the mortar. Gradually add olive oil (use some of the infused oil from the pan) and seasoning. Grind with the pestal until the pesto reaches a rough, spreading consistency.
  • Bring a large heavy saucepan of salted water to a boil and cook penne until al dente approx 8-10 minutes dependning on the quality.
  • Drain the cooked pasta and place in large bowl. Add the pesto and toss the ingredients together to coat pasta. Season to taste.

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RECIPE SUBMITTED BY

I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
 
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