Roasted Garlic Pesto Cream Pasta
Roasted Caprese Spaghetti
Roasted Garlic Pasta alla Norma
Roasted Eggplant and Roasted Garlic Pasta alla Norma
Pepita Pesto Pasta with Roasted Squash
Roasted Pepper and Garlic Pesto with Whole Grain Pasta
Pasta With Tomato Raw Sauce
How To Make Slow-Roasted Garlic Mojo Chipotle Shrimp & Pasta By …
3 Keep-On-Hand Snacks: Roasted Garlic
Eggplant Parm with Egg Pasta
Rachael's Roasted Broccoli Rabe & 3-Cheese Hero Sandwiches
- 1 head garlic
- 1 tablespoon EVOO Extra Virgin Olive Oil
- 1 pound whole wheat fettuccine
- 1 cup cream
- 1 cup basil leaves
- 1/2 cup flat-leaf parsley leaves
- 1/4 cup pine nuts, toasted
- 1/2 cup chicken or vegetable stock
- Ground black pepper
- 1/2 cup grated Parmigiano Reggiano cheese
Preheat oven to 400F.
Slice 1/4-inch off the top of the garlic head, exposing the cloves. Place the garlic onto a square of aluminum foil and drizzle with about 1 tablespoon EVOO. Wrap the foil up around the garlic to enclose it and roast it in the oven until golden brown and very tender, about 40 minutes.
When the garlic is ready, place a large pot of water over high heat for the pasta. When the water is boiling, salt it, drop in the pasta and cook to al dente according to package directions. Heads up: before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve the pasta.
While the pasta is cooking, place a medium-size pot over medium heat with the cream. Heat the cream just below bubbling. Squeeze the roasted garlic cloves from the head into a small bowl and mash into a paste. Add the garlic paste to the cream and reserve warm.
In the bowl of a food processor, combine the basil, parsley, pine nuts and stock. Process into a smooth paste, season with salt and pepper, and reserve.
When the pasta is ready, combine it with the roasted garlic cream, pesto, starchy cooking water, some salt and pepper and the grated cheese. Toss well and serve with Tomato and Mozzarella Salad alongside.