Pappardelle With California Walnut Pesto Recipe

Name: Pappardelle With California Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 pappardelle pasta, fresh; Toppings:; 1 1/2 cups California walnuts, toasted, chopped; Parmigiano-Reggiano cheese (optional)

Servings: persons

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 pappardelle pasta, fresh
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 grated Parmigiano-Reggiano cheese as desired. Serve immediately.

3753

kcal

Calories

215

Fat

372

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 cups California walnuts, toasted, 4 cups Italian parsley leaves, packed, 2 cups Parmigiano-Reggiano cheese, freshly grated, 4 cloves garlic, and more.

Yes, Pappardelle With California Walnut Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With California Walnut Pesto

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