- 1 head garlic
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 pound whole wheat fettuccine
- 1 cup cream
- 1 cup basil leaves
- 1/2 cup flat leaf parsley leaves
- 1/4 cup pine nuts, toasted
- 1/2 cup chicken or vegetable stock
- Freshly ground black pepper
- 1/2 cup grated Parmigiano Reggiano cheese
Pre-heat the oven to 400ºF.
Slice a quarter-inch off the top of the garlic head, exposing the cloves. Place the garlic onto a square of foil and drizzle with about 1 tablespoon EVOO. Wrap the foil up around the garlic to enclose it and roast it in the oven until golden brown and very tender, about 40 minutes.
When the garlic is ready, place a large pot of water over high heat for the pasta. When the water is boiling, salt it, drop in the pasta and cook to al dente, according to the package directions. Heads up: before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve the pasta.
While the pasta is cooking, place a medium size pot over medium heat with the cream. Heat the cream to just below bubbling. Squeeze the roasted garlic cloves from the head into a small bowl and mash into a paste. Add the garlic paste to the cream and reserve warm.
In the bowl of a food processor, combine the basil, parsley, pine nuts and stock. Process into a smooth paste; season with salt and pepper and reserve.
When the pasta is ready, combine it with the roasted garlic cream, pesto, starchy cooking water, some salt and pepper and the grated cheese. Toss well and serve with a salad alongside.