SPAGHETTI WITH OLIVE PESTO
Steps:
- 1. Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until the garlic is softened and spotty brown, about 8 minutes; when cool, remove and discard the skins. 2. In a food processor, pulse the toasted garlic, olives, shallot, basil, parsley, anchovy, Parmesan, olive oil, and lemon juice, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl and add salt and pepper to taste. 3. Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain, reserving 1/2 cup cooking water, and return the pasta to the stockpot. Stir 1/4 cup of the pasta cooking water into the pesto and then stir the pesto into the pasta. Toss, adding more pasta cooking water as needed. Serve immediately, passing the lemon wedges and extra Parmesan at the table.
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