Pappardelle Pasta with California Walnut Pesto

Pappardelle Pasta with California Walnut Pesto
  • 3 1/2 cups California walnuts, toasted
  • 4 cups Italian parsley leaves, packed
  • 2 cups Parmigiano-Reggiano cheese, freshly grated
  • 4 cloves garlic
  • 1 1/2 cups extra virgin olive oil
  • salt and pepper to taste
  • 4 pounds fresh pappardelle pasta
  • Toppings:
  • 1 1/2 cups California walnuts, toasted, chopped
  • Parmigiano-Reggiano cheese (optional)


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

05/23/2018
Pappardelle Pasta with California Walnut Pesto, recipe PT15M PT1H 5 455 calories

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