Pappardelle With Scallion Pesto Recipe

Name: Pappardelle With Scallion Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts, divided; 1 cup fresh basil, plus more for serving; 1 cup scallion tops (green parts only); 2/3 cup extra-virgin olive oil; 1/2 cup grated Parmesan, plus more for serving; 1/2 cup chopped fresh parsley; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 fresno chile; 1 clove garlic; 1 (8-8 oz.) package uncooked pappardelle (or linguine)

Servings: persons

1 cup walnuts, divided
1 cup fresh basil, plus more for serving
1 cup scallion tops (green parts only)
2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan, plus more for serving
1/2 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 fresno chile
1 clove garlic
1 (8-8 oz.) package uncooked pappardelle (or linguine)

1
Preheat oven to 350u00b0.
2
Spread walnuts on a rimmed baking sheet and toast in oven for 10-12 minutes (rotating occasionally), or until fragrant. Let cool.
3
In a food processor, combine 3/4 cup walnuts, basil, scallion tops, olive oil, parmesan, parsley, chile, garlic, salt, and pepper. Process until smooth.
4
Cook according to package instructions for al dente; drain pasta, reserving about 1/2 cup cooking liquid.
5
In a bowl, combine pasta, pesto, and reserved cooking liquid, 1-2 tablespoons at a time, until pesto coats pasta and enough water has been added to loosen up the noodles. Coarsely chop remaining 1/4 cup walnuts. Serve pasta topped with walnuts and additional grated Parmesan, as desired. Serve immediately, or keep in an airtight container in the refrigerator for up to 5 days.

624

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 1 cup walnuts, divided, 1 cup fresh basil, plus more for serving, 1 cup scallion tops (green parts only), 2/3 cup extra-virgin olive oil, and more.

Yes, Pappardelle With Scallion Pesto falls under the General 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 Scallion Pesto

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