PAPPARDELLE WITH CALIFORNIA WALNUT PESTO
California walnuts add flavor and texture to crushed herbs and warm pasta in this classic Italian dish. Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA.
Provided by California Walnuts
Categories Trusted Brands: Recipes and Tips California Walnut Board
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
- With motor running, slowly pour in half of the oil; puree until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups).
- Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup walnut pesto, adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.
- Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and grated Parmigiano-Reggiano cheese as desired. Serve immediately.
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princess kashmala
[email protected]Yum!
Ex Eye
[email protected]I followed the recipe exactly, but my pesto turned out really bland. I'm not sure what I did wrong.
BTS FANGIRL I AM GOOD GIRL
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add some sun-dried tomatoes and artichoke hearts to the pesto, and it really takes it to the next level. Thanks for sharing!
KEN TV
[email protected]Meh.
Copy Entertainment
[email protected]This was a fantastic recipe! The pesto was incredibly flavorful, and the pappardelle noodles were cooked perfectly. I added some grilled chicken to the dish, and it was a hit with my family. I will definitely be making this again.