Pappardelle with California Walnut Pesto recipe
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Ingredients
- 3 ½ cups California walnuts, toasted 4 cups Italian parsley leaves, packed 2 cups Parmigiano-Reggiano cheese, freshly grated 4 cloves garlic 1 ½ cups extra virgin olive oil Salt and pepper to taste 4 pounds pappardelle pasta, fresh 1 ½ cups California walnuts, toasted, chopped 3 tablespoons Parmigiano-Reggiano cheese
Nutrition Info
Directions Pappardelle with California Walnut Pesto
Directions
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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, puree 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).
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 tablespoon chopped walnuts and grated Parmigiano-Reggiano cheese as desired. Serve immediately.