Drunken Fettuccini with Charred Scallion Pesto & Shaved Pecorino

Instructions

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.

Charred Scallion Pesto

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

1. Preheat the oven to 400°F.
2. On a baking sheet, drizzle the scallions with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Roast until the scallions are golden and caramelized, 12 to 15 minutes.
3. In a dry small skillet, toast the pumpkin seeds over medium-low heat, tossing frequently, until lightly golden and very fragrant, about 5 minutes.
4. In a food processor, combine the roasted scallions, pumpkin seeds, garlic, and a pinch each of salt and pepper and pulse a few times until the seeds are broken down. Add the parmesan, basil, lemon juice, and honey. Pulse until the mixture is thoroughly combined.
5. With the motor running, slowly stream in the remaining olive oil, a few tablespoons at a time, until the pesto is very smooth. Season to taste with salt and pepper.