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1
Toast walnuts in a 350 F oven on a rimmed baking sheet for 10 to 12 minutes, until beginning to darken.
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2
Stir once or rotate pan halfway through.
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3
Cool slightly, then roughly chop walnuts.
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4
While walnuts toast, prepare the other ingredients.
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5
Make pesto ahead of time.
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6
Grate the Parmesan in a food processor, if not pre-grated.
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7
Add parsley, toasted walnuts, garlic, lemon juice or vinegar, salt, and pepper.
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8
Process, scraping down sides of bowl several times, until a nearly smooth paste forms.
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9
Drizzle in olive oil while processor is running, until fully combined.
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10
Taste pesto and adjust seasoning or other ingredients to taste.
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11
(For example: If you taste too much lemon, add more walnuts, oil, or cheese.
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12
Fat will cut the acidity.).
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13
Use immediately or store a few days in the refrigerator.
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14
Start boiling the water for the pasta and cook, al dente, according to package directions as you prepare and cook the vegetables.
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15
When draining pasta, reserve 1/4 cup cooking water.
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16
Heat a large skillet (preferably cast iron) over medium high.
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17
When hot, add half of the oil and heat until nearly smoking.
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18
Add peppersthey should sizzleand spread in a single layer.
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19
Cook 2 minutes, undisturbed, until browned on first side.
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20
Continue cooking 2 to 3 minutes, stirring once every minute, until crisp-tender and mostly browned.
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21
Remove peppers to a bowl.
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22
Add the remaining half of the oil into the pan and allow it to heat.
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23
Spread Brussels sprouts in an even layer in the pan, turning one of the cut sides down.
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24
Cook, undisturbed, about 2 minutes, until brown on the first side.
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25
Cook another 2 minutes, stirring infrequently, until just edible when you test one.
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26
Turn off heat, add peppers back into the pan, and allow pan to cool 5 minutes, stirring the vegetables occasionally if the pan is very hot, to avoid burning.
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27
Add most of the pesto and 2 tablespoons of the pasta cooking water into the vegetables.
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28
Stir until incorporated and a pesto sauce coats the veggies.
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29
Add more water if pesto is very thick.
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30
If too much water was added, heat to a low simmer to reduce the liquid.
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31
Add cooked pasta to pan and stir to combine and coat with pesto.
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32
If noodles have cooled, heat the mixture over low heat until warmed.
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33
Taste and add remaining pesto, salt and pepper as needed.
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34
Serve warm topped with additional grated Parmesan, chopped walnuts, and sliced olives.
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35
Best served fresh for most impressive results, but leftovers refrigerate well for a less formal lunch or dinner.
