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Pasta with Parsley, Caper and Hazelnut Pesto
With salty, tangy pecorino Romano as the cheese, this pesto is chock-full of bold ingredients, but the leaves from a full bunch of grassy, verdant parsley helps keep the flavors in check. Be sure to use flat-leaf parsley, as it’s more flavorful than curly. We liked this with long, skinny pasta shapes.
4
Servings
30 minutes
Ingredients
-
2¾
ounces pecorino Romano cheese (without rind), chopped into rough 1-inch pieces
-
⅓
cup roasted or raw hazelnuts
