Pasta with Pisto Pesto
Using Mills Family Farms Wholeaves® Red Leaf
by Chef John Pisto
Serves 6
Pisto Pesto
10 to 12 Mills Family Farms Wholeaves® Red Leaf
2 cups olive oil
1/3 cup pine nuts
3 cloves garlic, peeled
1/2 cup spinach or parsley (to retard browning)
salt to taste
Fill blender with torn lettuce. Slowly add oil to start processing.
Add garlic and pine nuts. Process 30 seconds more. Set aside.
Pasta
1 lb. pasta
2 medium potatoes, peeled and chopped*
Dash Salt
1/2 cup pitted black olives, halved
1 T capers
Reggiano cheese, grated
Freshly Ground Pepper
Fill large pot with water. Add potatoes and bring to boil. When boiling,
add pasta and cook according to package directions. Drain lightly and toss
with pesto sauce, black olives, capers, cheese, and pepper.
*The potato adds starch that holds the sauce. Serve the potatoes with the
pasta.