Caesar Salad And Pesto Pasta

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Cristina Ferrare
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 garlic clove, peeled and smashed

3 tablespoons extra-virgin olive oil

3 cups ½ inch bread cubes from 1 baguette or sour dough loaf

3 to 4 medium-small heads of romaine lettuce or 2 large heads

1 tablespoon plus 2 teaspoons fresh lemon juice

¼ teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

¼ teaspoon kosher salt

1 small to medium garlic clove, minced or pressed through a garlic press

4 anchovy fillets, chopped into a paste

¼ cup extra-virgin olive oil

2 tablespoons canola oil

½ cup plus 2 tablespoon freshly grated Parmesan cheese

1 small can anchovies, for garnish

1 bunch fresh basil

(about 3 cups, packed) rinsed and spun dry

1 bunch Italian parsley (about 2 cups,) rinsed and spun dry

2 garlic cloves, peeled

1-12 cups extra virgin olive oil

½ cup freshly grated Parmesan cheese

8 ounces farfalle (bow-tie pasta)

Red pepper flakes

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