Pappardelle with California Walnut Pesto

Pappardelle with Walnut Pesto

DESCRIPTION

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. Kitchen Hack: Use an ice cube tray to save leftover sauce. Learn more.

Total Time
20 Mins
Serves
16
Meal

Total Time

Prep Time
15 Mins
Cook Time
5 Mins
Total Time
20 Mins

Nutrition

Calories
440 cal
Total Fat
24 g
Polyunsaturated Fat
10 g
Cholesterol
4 mg
Sodium
87 mg
Carbohydrates
45 g
Dietary Fiber
4 g
Protein
12 g

Ingredients

  • 3 1/2 cups California walnuts, toasted
  • 4 cups Italian parsley leaves, packed
  • 2 cups Parmigiano Reggiano cheese, freshly grated
  • 4 garlic cloves
  • 1 1/2 cups extra virgin olive oil
  • Salt and pepper to taste
  • 4 pounds pappardelle pasta, fresh
  • 1 1/2 cups California walnuts, toasted, chopped
  • Parmigiano Reggiano cheese (optional)

Preparation

  1. Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
  2. With motor running, slowly pour in half of the oil; purée 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).
  3. 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.
  4. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.