Penne with Capers Anchovy Pesto

Ingredients

• 1 bundle mint
• 1 bundle parsley
• 1 bundle basil
• 4 anchovy fillets
• 2 Garlic cloves
• 40 g pecorino (or parmesan)
• 5 tbsp olive oil
• 5 tbsp vegetable broth (instant)
• 4 tbsp capers
• Salt
• ground pepper
• a few drops lemon juice
• 500 g penne

Instructions

1. 1.

   Rinse the herbs (set aside some mint), shake dry and roughly chop. Pat anchovy fillets dry and mince. Peel garlic and dice. Grate pecorino coarsely. Blend olive oil, vegetable broth, herbs, anchovies, garlic, and 3 tbsp capers in a food processor. Season with salt, pepper, and lemon juice.

2. 2.

   Cook penne in plenty of boiling salted water according to package instructions until al dente. Reserve 2–3 tbsp pasta cooking water. Drain the pasta and let it drain. Return pasta to the pot and mix with the reserved cooking water, pesto, and remaining capers. Serve garnished with mint.