Pappardelle with California Walnut Pesto Recipe

Recipes

Pappardelle with California Walnut Pesto

Submitted By: Canada

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

Servings: 16
Prep Time: N/A
Cook Time: N/A

Vegetarian

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Ingredients

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)

Directions

Walnut Pesto:

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