Spaghetti with Walnut-Parsley Pesto
Prep
–
Bake
–
Serves
4
Spaghetti with Walnut-Parsley Pesto
Prep
–
Bake
–
Serves
4
Ingredients
Walnuts – 1 cup
Green chili – 1 pc
Garlic – 1 clove – Minced
Parmesan cheese – 1 cup – Finely grated
Olive oil – ½ cup
Parsley – 1 cup + more for garnish
Salt – As needed
Black pepper – As needed
Fresh spaghetti – 350g
Instructions
1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8–10 minutes. Let cool.
2. Pulse ¾ cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from the chili; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with ½ cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
4. Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
Ingredients
Walnuts – 1 cup
Green chili – 1 pc
Garlic – 1 clove – Minced
Parmesan cheese – 1 cup – Finely grated
Olive oil – ½ cup
Parsley – 1 cup + more for garnish
Salt – As needed
Black pepper – As needed
Fresh spaghetti – 350g
Instructions
1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8–10 minutes. Let cool.
2. Pulse ¾ cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from the chili; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with ½ cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
4. Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
