Pasta with Red Pesto
 
 
Makes 4-6 servings
Ingredients
  • ½ cup olive oil
  • ⅓ cup walnuts
  • 4 anchovy fillets in oil, removed from oil
  • 3 garlic cloves
  • 2 tablespoons double-concentrated tomato paste
  • ½ cup grated Parmesan cheese
  • 2 Fresno chiles, stems and seeds removed and cut into ½" pieces
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon sea salt, plus more, to taste
  • 1 tablespoon unsalted butter
  • 12 ounces lumache or other short pasta
  • dried chili flakes (optional, for garnish)
Instructions
  1. In a small sauce pan, combine the olive oil, walnuts, anchovies and garlic. Cook over medium heat, stirring often, until walnuts and garlic are fragrant and lightly browned, about 5 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Transfer to a small bowl and let cool for 5 minutes.
  2. Combine the olive oil mixture, Parmesan cheese, chiles, lemon juice and salt in a food processor. Purée until smooth.
  3. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid, and transfer to a large bowl.
  4. Add ⅓ cup reserved cooking liquid, butter and pesto to pasta and stir vigorously until combined. If necessary, add more reserved cooking liquid to loosen the sauce. Season with additional salt to taste. Top with chili flakes, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-with-red-pesto/