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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Spaghetti With Tomato And Walnut Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions