35 minutes
This pasta with Walnut Pesto recipe offers a delightful twist on the classic pesto pasta. Nutty, aromatic, and brimming with flavor, this dish is easy to make and perfect for a cozy dinner for two.
0 oz
Walnuts, Toasted
cups
Garlic, Peeled, microplaned
cloves
Italian Basil, Chopped
cups
Flat Leaf Parsley, Chopped
cups
Parmesan Cheese, Microplaned
cups
Black Pepper, Fresh Cracked
to taste
1. Boil Water
Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Turn the heat to low and place a lid on the pot.
2. Make Pesto
Combine the toasted walnuts, garlic, parmesan, basil, parsley a pinch of salt and a few cracks of pepper in the base of a food processor. Pulse a few times to create and even, coarse paste. With the food processor running, stream in the olive oil until you have a smooth pesto. Taste for seasoning and reserve until you’re ready to sauce the pasta.
3. Cook Pasta
Bring the water back to a boil, toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente. Reserve a cup of pasta water before draining.
4. Sauce Pasta
Add the drained pasta to a pan with 1/4 cup reserved pasta water and continue to cook and stir. Once the water is about 80% reduced, remove the pan from the heat and add a small amount of the pesto, stirring vigorously to start the emulsion. Stir in the rest of the pesto and keep stirring to maintain the emulsion.
5. Serve
Taste for seasoning and adjust with salt if needed. Plate and serve.
Begin by gently toasting the walnuts in a dry skillet over medium heat to bring out their deep, nutty flavor. Stir frequently to avoid burning.
Use the freshest basil, high-quality extra-virgin olive oil, and real Parmigiano-Reggiano or Pecorino cheese for the best flavor.
Start by blending garlic and walnuts first to create a paste, then add basil and cheese, slowly drizzling in olive oil for a creamy emulsion. Pulse for texture.
Save a cup of the pasta water to help the pesto sauce cling to the pasta and adjust consistency.
Use pasta shapes like fusilli, rotini, or trofie that have nooks for the pesto to cling to, and cook it al dente.
Comments (0)