2 9-ounce packages Maninis Gluten Free Fresh Roasted Garlic Fettuccini
1 bottle dry red wine (such as Cabernet Sauvignon or Merlot)
1 cup Charred Scallion Pesto (Recipe follows)
1 cup shaved Pecorino shards
Cracked black pepper
In a large pasta pot, pour in equal amounts of wine and water and a generous handful of kosher salt. Bring to a boil and then add the pasta. Cook for exactly 2 minutes. Drain the pasta and run it under room temperature water to cool.
Return the pot to heat and reduce the heat to medium. Add the Charred Scallion Pesto, half of the Pecorino, and the cooled pasta back to the pot and toss well to combine and heat through. Divide the pasta among four bowls and top with the remaining Pecorino and cracked black pepper.
Fanfare Tip: For a heartier meal, top each serving of pasta with roasted shrimp.
Makes approximately 1 cup
2 small bunches thick scallions, trimmed but whole
1 1/4 cup olive oil, divided
Kosher salt and coarse black pepper
1/4 cup pumpkin seeds
1 medium clove garlic
1/4 cup grated parmesan cheese
1 cup packed fresh basil leaves
3 tablespoons fresh lemon juice
1 teaspoon honey