Spaghetti With Tomato And Walnut Pesto Recipe

Name: Spaghetti With Tomato And Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup walnuts; 2 pints cherry tomatoes, halved; 2 tablespoons plus 1/3 cup olive oil, plus more for drizzling; Kosher salt; 6 oil-packed anchovies, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 teaspoon finely grated lemon zest; 1/4 teaspoon crushed red pepper flakes; 1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving; 1 teaspoon freshly ground black pepper; 12 ounces spaghetti; 1/2 cup (packed) basil leaves

Servings: persons

2/3 cup walnuts
2 pints cherry tomatoes, halved
2 tablespoons plus 1/3 cup olive oil, plus more for drizzling
Kosher salt
6 oil-packed anchovies, coarsely chopped
2 garlic cloves, coarsely chopped
1 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
1 teaspoon freshly ground black pepper
12 ounces spaghetti
1/2 cup (packed) basil leaves

1
Preheat oven to 350u00b0F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8-10 minutes. Let cool.
2
Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5-7 minutes. Let cool.
3
Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
5
Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
6
Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
7
Pesto can be made 1 day ahead. Cover and chill.

1626

kcal

Calories

172

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2/3 cup walnuts, 2 pints cherry tomatoes, halved, 2 tablespoons plus 1/3 cup olive oil, plus more for drizzling, Kosher salt, and more.

Yes, Spaghetti With Tomato And 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.

Spaghetti With Tomato And Walnut Pesto

How did you like this recipe?

Frequently Asked Questions