Pappardelle with California Walnut Pesto

Pappardelle with California Walnut Pesto

Skill Level

Easy

Total Time

Yield

Serves

16

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

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

Walnut Pesto:

  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 approx. 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 tbsp chopped walnuts and shaved or grated cheese, as desired. Serve immediately.

Calories
440

Total Fat
24

Saturated Fat
3

Monounsaturated Fat
10

Polyunsaturated Fat
10

Trans Fat
0

Cholesterol
4

Sodium
87

Carbohydrates
45

Dietary Fiber
4

Protein
12