Pappardelle with California Walnut Pesto
Description
California walnuts add flavor and texture to this parsley based pesto 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.
Ingredients
- 1 1/2 cups packed fresh Italian parsley leaves
- 1 1/3 cups California walnuts, toasted
- 3/4 cup grated Parmigiana Reggiano cheese
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon sea salt, or to taste
- Freshly ground pepper to taste
- 1 (12-oz.) package dry pappardelle pasta
Garnish:
- 6 tablespoons California walnuts, toasted and coarsely chopped
- 6 tablespoons grated Parmigiano Reggiano
PREPARATION
- Place parsley, walnuts, cheese and garlic in a food processor and process until very finely chopped.
- With the motor running, slowly add olive oil, scraping down the side of the bowl as needed. Season with salt and pepper.
- Cook pasta in boiling salted water until al dente, about 3 to 4 minutes or until it’s cooked to your liking. Drain, reserving some of the cooking water.
- Place pasta in a large bowl and toss with pesto, adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.
- Transfer to 6 pasta bowls and top each with about 1 tablespoon chopped walnuts and 1 tablespoon cheese.
NUTRITION
- Calories: 650 cal
- Total Fat: 45 g
- Saturated Fat: 8 g
- Trans Fat: 17.9 g
- Polyunsaturated Fat: 16.9 g
- Monounsaturated Fat: 17.9 g
- Cholesterol: 65 mg
- Sodium: 530 mg
- Carbohydrates: 49 g
- Dietary Fiber: 5 g
- Total Sugars: 2 g
- Protein: 18 g
- Vitamin D: 0 mcg
- Calcium: 230 mg
- Iron: 4 mg
- Potassium: 420 mg