Walnut Pesto Pasta

Serves 6
Time 10 min
Walnut Pesto Pasta

This super simple pasta is a weeknight workhorse and a fun (and budget-friendly!) spin on traditional pesto. Make a little extra pesto to spread on sandwiches for the next day’s lunch.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    2 clovesgarlic, roughly chopped
    2 cupsfirmly packed fresh basil
    1/2 teaspoonfine sea salt, plus more to taste
    Ground black pepper, to taste
    1/2 cuplightly toasted walnuts, plus finely chopped walnuts for garnish
    6 tablespoonswalnut oil
    2 tablespoonsextra-virgin olive oil
    1/2 cupgrated Parmigiano Reggiano or Pecorino Romano cheese, plus more for garnish
    1 poundfresh fettuccine or linguine

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Method

Combine garlic, basil, salt, pepper and walnuts in a food processor and pulse until combined, scraping down sides of food processor bowl as needed.


Slowly add walnut oil and olive oil, pulsing until combined.


Add cheese and process briefly. Do not overprocess or pesto will have very little texture.


Taste and adjust the seasoning, keeping in mind that cheese adds salt, so additional salt may not be needed.


Bring a large pot of salted water to a boil.


Add pasta and cook until al dente, about 3 minutes.


Drain, reserving 1/4 cup cooking water.


Thin pesto with 1 to 2 tablespoons of the reserved pasta cooking water to achieve a sauce that will coat pasta.


Drizzle pesto over pasta and toss to combine. Garnish with chopped walnuts and grated cheese.

Nutritional Info

Serving Size

Calories

470

Total Fat

27g

Saturated Fat

4g

Cholesterol

60mg

Sodium

320mg

Total Carbohydrate

43g

Dietary Fiber

4g

Total Sugars

0g

Protein

13g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.