Behind the Recipes
Whole Wheat Penne with Caper Berry Pesto Sauce by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 lb. whole wheat penne
2 Tablespoons salted caper berries, rinsed, soaked in water for 10 minutes, then drained
2 cloves garlic, chopped
6 anchovy fillets (optional)
2 Cup packed flat-leaf parsley leaves
1/2 Cup extra-virgin olive oil
1 Cup freshly grated parmesan cheese
freshly ground pepper
PREPARATION:
1. Bring a large pot of salted water to a boil. Cook spaghetti 7 - 8 minutes until al dente.
2. Set aside 1/4 Cup pasta water in a bowl.
3. To prepare the pesto:
Combine caper berries, garlic, anchovies, and parsley in a blender. Blend stopping to scrape down the sides as needed until parsley is finely chopped. Add oil in a fine stream, blending until creamy and thick. Transfer sauce to a medium bowl; stir in parmesan.
4. Drain pasta and transfer to a large bowl. Stir reserved pasta water into pesto. Pour sauce over pasta and mix well to combine. Top with pepper and more cheese if desired.
Serve immediately.
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