Walnut Pesto Pasta
This meal, quite literally, tastes like something you’ll find in an upscale restaurant in Italy. Pesto comes from the verb "pestare," which means "to crush,” and it’s so easy to make! You can choose whether to serve this pesto as a main dish with a side salad or as an antipasto. I recommend using spaghetti pasta, but there are many shapes to choose from.
Servings
6
6
Ready In:
20
20
Calories:
610
Good For:
Lunch
Walnut Pesto Pasta
This recipe pairs beautifully with an Italian red wine, such as Chianti or Nebbiolo, so go full Italian, pour yourself a glass, and savor this pasta.
Ingredients
1/2 Teaspoon of Sea Salt
6 Quarts of Water Plus 1 tsp
1 Cup Cherry Tomatoes, halved
2 Cups of Chopped Basil
1 Pound of Spaghetti Pasta
½ Cup Extra Virgin Olive Oil and 1 tbsp
3 Large Garlic Cloves that you’ve minced
1/2 Cup Grated Parmesan cheese
1 Cup Chopped Parsley
1 Cup of Walnuts
Step by Step Instructions
Step 1
Place 3/4 cup of the walnuts, basil, parsley, grated Parmesan cheese, salt, garlic, and a tsp of cool water in a food processor. Combine the ingredients by briefly pulsing. Using a rubber kitchen scraper, scrape down the sides of the bowl, then continue with brief pulses until the mixture is creamy.
Place 3/4 cup of the walnuts, basil, parsley, grated Parmesan cheese, salt, garlic, and a tsp of cool water in a food processor. Combine the ingredients by briefly pulsing. Using a rubber kitchen scraper, scrape down the sides of the bowl, then continue with brief pulses until the mixture is creamy.
Step 2
Cook your pasta until it is al dente.
Cook your pasta until it is al dente.
Step 3
In a large pan, heat one tablespoon of olive oil and add the halved cherry tomatoes. Cook on low to medium heat for 5 minutes. Add the pesto and olive oil, and the remaining 1/4 cup of walnuts. Cook it on low heat for 5 minutes. Avoid using high heat, as it can cause your walnuts to burn.
In a large pan, heat one tablespoon of olive oil and add the halved cherry tomatoes. Cook on low to medium heat for 5 minutes. Add the pesto and olive oil, and the remaining 1/4 cup of walnuts. Cook it on low heat for 5 minutes. Avoid using high heat, as it can cause your walnuts to burn.
Step 4
Add the cooked pasta to the pan. Continue to cook on low heat. If the sauce is too thick, add up to ½ cup of water.
Add the cooked pasta to the pan. Continue to cook on low heat. If the sauce is too thick, add up to 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
Enjoy the meal and remember the glass of wine! This recipe is a favorite, and it’s easy, delicious, and perfect to share with family and friends.
Enjoy the meal and remember the glass of wine! This recipe is a favorite, and it’s easy, delicious, and perfect to share with family and friends.
Step 7