Walnut Pesto Pasta
This meal, quite literally, tastes like something you’ll find in a fancy restaurant in Italy. However, it’s so easy to make! You can choose whether you want to serve this pesto with a side salad as a main dish, or whether you want to serve it as an antipasto. I recommend using spaghetti pasta, but there are many shapes to choose from.
Servings
6 People
6 People
Ready In:
20 Mins
20 Mins
Calories:
610
Good For:
Lunch
Walnut Pesto Pasta
This recipe pairs beautifully with some red wine, so go full Italian and pour yourself a glass.
Ingredients
2 Tablespoons of Sea Salt
6 Quarts of Water
1 Cup Cherry Tomatoes
2 Cups of Chopped Basil
1 Pound of Pasta
½ Cup extra Virgin Olive Oil
2 Large Garlic Cloves that you’ve minced
1 Cup Grated Parmesan
1 Tablespoon of Chopped Parsley
¾ Cup of Walnuts
Step by Step Instructions
Step 1
Start by prepping your walnuts and placing them in a food processor for a couple of seconds. Stop as soon as the walnuts form a coarsecrumbly texture.
Start by prepping your walnuts and placing them in a food processor for a couple of seconds. Stop as soon as the walnuts form a coarsecrumbly texture.
Step 2
Cook your pasta until it is al dente.
Cook your pasta until it is al dente.
Step 3
In a large pan, add the walnuts, garlic, parsley, and olive oil. Cook it on low heat for 5 minutes or until the mixture turns golden brown. Don’t use high heat since that will cause your walnuts to burn.
In a large pan, add the walnuts, garlic, parsley, and olive oil. Cook it on low heat for 5 minutes or until the mixture turns golden brown. Don’t use high heat since that will cause your walnuts to burn.
Step 4
Add your cherry tomatoes, diced spinach, and zoodles to the pan. Cook until everything is golden brown. If the sauce is too thick, add ½ cup of water.
Add your cherry tomatoes, diced spinach, and zoodles to the pan. Cook until everything is golden brown. If the sauce is too thick, add ½ cup of water.
Step 5
Serve with parmesan on top and some extra fresh parsley, along with a garnish of a few walnuts on each plate.
Serve with parmesan on top and some extra fresh parsley, along with a garnish of a few walnuts on each plate.
Step 6
Step 7