- 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)
- 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 shaved or grated cheese, as desired. Serve immediately.
05/22/2018
recipepes.com
Pappardelle Pasta with California Walnut Pesto, recipe
PT15M
PT1H
5
455 calories
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