This blanched garlic pesto pasta with Pecorino Romano is old-school pesto at its best — garlic mellowed in boiling water, basil and toasted pine nuts ground into a sauce sharpened with sheep's-milk cheese.
If you’ve ever been personally victimized by the aggressive bite of raw garlic in pesto, this recipe is your redemption. We’re taming the allium by blanching it first, creating a pesto that’s unbelievably creamy, sweet, and packed with mellow garlic goodness. It’s a sophisticated twist on a classic that comes together in just 35 minutes, transforming your weeknight dinner into a gourmet experience.
Ingredients
• 1 16-ounce / 450g (15.9 oz) package dried fusilli, gemelli, or tagliatelle
• 15 cloves garlic, peeled
• 1 1/3 cups / 60g (2.12 oz) fresh basil leaves, divided
• 1/2 cup / 120ml olive oil
• 1/3 cup / 45g (1.59 oz) pine nuts, toasted and divided
• 6 tablespoons / 1.5 ounces / 45g (1.59 oz) finely shredded Pecorino Romano cheese, divided
• 3/4 teaspoon (20 ml / 0.7 fl oz) sea salt
• 1/8 teaspoon (40 ml / 1.4 fl oz) ground black pepper
Instructions
1. Start by preparing the garlic and basil. Bring a large saucepan of lightly salted water to a rolling boil. Add the 15 peeled garlic cloves and cook for 8 minutes until softened. Use a slotted spoon to transfer the garlic directly to a blender or food processor. Add 1/3 cup (720 ml) of the basil leaves to the same boiling water and blanch for just 5 seconds—this keeps the color vibrant! Immediately remove the basil with the slotted spoon, drain well on paper towels, and add it to the blender with the garlic. Keep the water boiling for the pasta.
2. Cook the pasta in the reserved boiling water according to the package directions until al dente. Before draining, carefully ladle out and reserve 1/2 cup (480 ml) of the starchy pasta water. Drain the pasta and return it to the warm pot. Cover to keep it warm while you finish the pesto.
3. While the pasta cooks, make the pesto. To the blender with the garlic and basil, add the olive oil, 2 tablespoons (30 ml / 1 fl oz) of the toasted pine nuts, 2 tablespoons (30 ml / 1 fl oz) of the Pecorino Romano cheese, the sea salt, and black pepper. Cover and blend until the mixture is nearly smooth. The pesto will be a bit thin, which is perfect for coating the pasta.
4. Pour the freshly blended pesto over the warm pasta in the pot. Toss gently to coat every nook and cranny. If the sauce seems too thick, add a splash of the reserved pasta water at a time until it reaches a silky, saucy consistency.
5. Transfer the pesto pasta to a large serving bowl. Garnish generously with the remaining 1 cup (240 ml) of fresh basil leaves, the remaining 1/4 cup (960 ml) of Pecorino Romano cheese, and the rest of the toasted pine nuts. Serve immediately and enjoy!
Nutritional Information
• PER SERVING: 518 calories, 25 g (0.88 oz) total fat (4 g / 0.14 oz saturated fat), 5 mg cholesterol, 264 mg sodium, 61 g (2.15 oz) carbohydrates, 3 g (0.11 oz) fiber, 14 g (0.49 oz) protein.
Pro Tips
• Don’t skip toasting the pine nuts! It takes just a few minutes in a dry skillet over medium heat and unlocks a deep, nutty flavor that makes a huge difference.
• The starchy pasta water is liquid gold. It contains starches that help the pesto emulsify and cling to the pasta, creating a restaurant-quality sauce. Add it slowly until you get the perfect consistency.
• For a creamier, nut-free version, substitute the pine nuts with an equal amount of raw, unsalted sunflower seeds or a quarter of a ripe avocado.
• Swap the Pecorino Romano with a high-quality vegetarian Parmesan-style cheese to ensure the dish remains fully vegetarian, as traditional Pecorino can contain animal rennet.
FAQ
Q: Is Pecorino Romano always vegetarian
A: Not always. Traditional Pecorino Romano often uses animal rennet, an enzyme from an animal’s stomach. To ensure this dish is 100% vegetarian, check the label for a microbial or vegetable rennet, or simply swap it for a certified vegetarian Parmesan-style cheese.
Q: Can I make this pesto nut-free
A: Absolutely! For a delicious nut-free version, substitute the toasted pine nuts with an equal amount of raw, unsalted sunflower seeds. For an even creamier result, you can also blend in a quarter of a ripe avocado instead of the nuts.
Q: How can I add more protein to this vegetarian pasta dish
A: To easily boost the protein, stir a can of drained and rinsed cannellini beans or chickpeas into the finished pasta. You could also serve it with a side of pan-seared halloumi or top it with toasted hemp hearts for an extra protein and nutrient kick.
Q: How do I store leftover pesto pasta
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled. To reheat, gently warm it in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and bring back its silky texture.
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Blanched Garlic Pesto Pasta with Pecorino Romano
Ingredients
Method
- Start by preparing the garlic and basil.
- Bring a large saucepan of lightly salted water to a rolling boil.
- Add the 15 peeled garlic cloves and cook for 8 minutes until softened. Use a slotted spoon to transfer the garlic directly to a blender or food processor.
- Add 1/3 cup (720 ml) of the basil leaves to the same boiling water and blanch for just 5 seconds—this keeps the color vibrant! Immediately remove the basil with the slotted spoon, drain well on paper towels, and add it to the blender with the garlic.
- Keep the water boiling for the pasta.
- Cook the pasta in the reserved boiling water according to the package directions until al dente.
- Before draining, carefully ladle out and reserve 1/2 cup (480 ml) of the starchy pasta water.
- Drain the pasta and return it to the warm pot.
- Cover to keep it warm while you finish the pesto.
- While the pasta cooks, make the pesto. To the blender with the garlic and basil, add the olive oil, 2 tablespoons (30 ml / 1 fl oz) of the toasted pine nuts, 2 tablespoons (30 ml / 1 fl oz) of the Pecorino Romano cheese, the sea salt, and black pepper.
- Cover and blend until the mixture is nearly smooth. The pesto will be a bit thin, which is perfect for coating the pasta.
- Pour the freshly blended pesto over the warm pasta in the pot.
- Toss gently to coat every nook and cranny. If the sauce seems too thick, add a splash of the reserved pasta water at a time until it reaches a silky, saucy consistency.
- Transfer the pesto pasta to a large serving bowl.
- Garnish generously with the remaining 1 cup (240 ml) of fresh basil leaves, the remaining 1/4 cup (960 ml) of Pecorino Romano cheese, and the rest of the toasted pine nuts.
- Serve immediately and enjoy!
- Don't skip toasting the pine nuts! It takes just a few minutes in a dry skillet over medium heat and unlocks a deep, nutty flavor that makes a huge difference.
