Name: Pappardelle with California Walnut Pesto recipe
Ingredients: 3 ½ cups California walnuts, toasted;4 cups Italian parsley leaves, packed;2 cups Parmigiano-Reggiano cheese, freshly grated;4 cloves garlic;1 ½ cups extra virgin olive oil;Salt and pepper to taste;4 pounds pappardelle pasta, fresh;1 ½ cups California walnuts, toasted, chopped;3 tablespoons Parmigiano-Reggiano cheese

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Ingredients

3 ½ cups California walnuts, toasted 4 cups Italian parsley leaves, packed 2 cups Parmigiano-Reggiano cheese, freshly grated 4 cloves garlic 1 ½ cups extra virgin olive oil Salt and pepper to taste 4 pounds pappardelle pasta, fresh 1 ½ cups California walnuts, toasted, chopped 3 tablespoons Parmigiano-Reggiano cheese

Nutrition Info

Directions

Place half of the walnuts, parsley, cheese and garlic in food processor, process until finely chopped.
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).
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.
Transfer to warm pasta bowl, sprinkle with 1 tablespoon chopped walnuts and grated Parmigiano-Reggiano cheese as desired. Serve immediately.

Recipe Yield

16 servings

Recipe Note

California walnuts add flavor and texture to crushed herbs and warm pasta in this classic Italian dish. Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA.

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