Pappardelle with California Walnut Pesto

By Chef Ethan Stowell
Total Time
20 Mins
Serves
6
Serving Size
1 heaping cup
Meal
Dinner

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.

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins
Calories
650
Total Fat
45
Saturated Fat
8
Trans Fat
17.9
Polyunsaturated Fat
16.9
Monounsaturated Fat
17.9
Cholesterol
65
Sodium
530
Carbohydrates
49
Dietary Fiber
5
Total Sugars
2
Protein
18
Vitamin D
0
Calcium
230
Iron
4
Potassium
420

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

  1. Place parsley, walnuts, cheese and garlic in a food processor and  process until very finely chopped.
  2. With the motor running, slowly add olive oil, scraping down the side of the bowl as needed. Season with salt and pepper.
  3. 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.
  4. 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.
  5. Transfer to 6 pasta bowls and top each with about 1 tablespoon chopped walnuts and 1 tablespoon cheese.