Penne With Roasted Garlic Pesto

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 small baking potato
• 4 garlic, bulbs
• 7 ounces olive oil
• 2 bunches fresh basil
• 1 bunch fresh flat leaf parsley
• 14 ounces penne pasta
• salt
• pepper

Recipe

• 1 preheat oven to 350 degrees. meanwhile rinse the potato (skin on) and bring to a boil in a large pot with salted water. reduce heat and let simmer until 3 quarters cooked about 10 minute drain and let cool in colander.
• 2 place the garlic bulbs unpeeled in shallow roasting pan and drizzle the olive oil liberally over them. bake in oven for 40 minutes. remove from pan and let cool.
• 3 coarsely chop the herbs and potato, then transfer to a mortar (or food processor). press out each clove of the cooled garlic into a bowl to produce a sticky puree. transfer to the mortar. gradually add olive oil (use some of the infused oil from the pan) and seasoning. grind with the pestal until the pesto reaches a rough, spreading consistency.
• 4 bring a large heavy saucepan of salted water to a boil and cook penne until al dente approx 8-10 minutes dependning on the quality.
• 5 drain the cooked pasta and place in large bowl. add the pesto and toss the ingredients together to coat pasta. season to taste.