Mario Unclogged: Pesto Pantesco Recipe

• 1/2 cup mint leaves, picked
• 1/2 cup basil leaves, picked
• 1 cup parsley, picked
• 1/4 cup fennel fronds
• 2 cloves garlic
• 2 tablespoons salt packed capers, rinsed and drained
• 4 medium over-ripe plum tomatoes, roughly chopped
• 1 tablespoon black pepper
• 1 tablespoon crushed red pepper
• 1/2 cup extra virgin olive oil
• Sea salt
• 1 pound ziti pasta, preferably Italian
• 1 cup freshly grated pecorino

1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. In a blender, place mint, basil, parsley, fennel fronds, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl.
3. Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in serving bowl and toss like a salad to coat. Sprinkle with grated pecorino and serve.
4. .

mint, basil, parsley, fennel fronds, garlic, salt, tomatoes, black pepper, red pepper, extra virgin olive oil, salt, pasta, freshly grated pecorino

Taken from www.seriouseats.com/recipes/2007/09/mario-batali-pesto-pantesco-pasta-recipe-with-ziti.html (may not work)