Penne With Roasted Garlic Pesto

• 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

1. Preheat oven to 350 degrees.
2. Meanwhile rinse the potato (skin on) and bring to a boil in a large pot with salted water.
3. Reduce heat and let simmer until 3 quarters cooked about 10 minute Drain and let cool in colander.
4. Place the garlic bulbs unpeeled in shallow roasting pan and drizzle the olive oil liberally over them.
5. Bake in oven for 40 minutes.
6. Remove from pan and let cool.
7. Coarsely chop the herbs and potato, then transfer to a mortar (or food processor).
8. Press out each clove of the cooled garlic into a bowl to produce a sticky puree.
9. Transfer to the mortar.
10. Gradually add olive oil (use some of the infused oil from the pan) and seasoning.
11. Grind with the pestal until the pesto reaches a rough, spreading consistency.
12. 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.
13. Drain the cooked pasta and place in large bowl.
14. Add the pesto and toss the ingredients together to coat pasta.
15. Season to taste.

baking potato, garlic, olive oil, fresh basil, flat leaf parsley, penne pasta, salt, pepper

Taken from www.food.com/recipe/penne-with-roasted-garlic-pesto-512725 (may not work)