Giada de laurentiis’ ziti with arugula pesto recipe | members only

I’ve never loved the sharp bite of raw garlic you get with most pestos; when you substitute mellow roasted garlic for raw, you can use a lot more — a whole head in this instance — for a

deep, rich flavor and none of the sharpness. Here, I’ve paired the garlic with arugula and pistachios for a dreamy green sauce that contrasts beautifully with simple pan-roasted tomatoes. 

_—Giada De Laurentiis_ ZITI WITH ROASTED GARLIC AND ARUGULA PESTO Serves 6 INGREDIENTS 1 head garlic ½ cup plus 3 tablespoons extra-virgin olive oil ¾ teaspoon kosher salt 1 pound ziti corti

or other short pasta  3 cups baby arugula ¼ cup salted roasted pistachios, plus more for garnish ¼ teaspoon freshly ground black pepper ½ cup freshly grated Parmigiano-Reggiano cheese 2

teaspoons fresh lemon juice 1 pint cherry tomatoes ¼ teaspoon flaky salt (or use additional kosher salt) Grated zest of 1 small lemon, for garnish DIRECTIONS Preheat the oven to 475℉.  Cut

the garlic head in half horizontally and place on a sheet of foil. Drizzle the cut surfaces with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the kosher salt. Fold the foil up and

around the garlic, enclosing it completely. Place on a baking sheet and roast until very soft, about 20 minutes.  Bring a large pot of well-salted water to a boil. Add the pasta and cook

until al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta and return to the pasta pot.  Meanwhile, in a food processor, combine the roasted

garlic, arugula, pistachios, the remaining ½ teaspoon kosher salt and the pepper. Process until coarsely ground. With the motor running, stream in ½ cup oil until smooth. Add the cheese and

lemon juice and pulse two or three times to combine. Set the arugula pesto aside.  In a medium skillet, heat the remaining 2 tablespoons of oil over medium heat. (See Hint.) Add the

tomatoes and pan-roast, shaking every few minutes until they start to blister, about 5 minutes. Sprinkle with flaky salt.  Add the arugula pesto and about ½ cup of the pasta water to the

pasta pot. Toss over medium-high heat until the pasta is well sauced and warmed through.  Serve topped with the tomatoes, a few chopped pistachios and a bit of lemon zest.  HINT: If you

prefer, you can roast the tomatoes on the sheet pan along with the garlic, cooking them for about 6 minutes or until they are just starting to collapse.  _Excerpted from _Super-Italian _by

Giada De Laurentiis. Copyright © 2025 by Giada De Laurentiis. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights

reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. _