Pasta with walnut pesto
Needless to say, I can eat pasta every day, love it and I never tire of a good pasta dish. One of my favourite sauces is a nut based pesto. In the summer, while I have beautiful fresh flat leaf parsley growing in my rooftop garden I try to use it as much as possible and a pesto is one of the best way to feature it. The combination of walnuts and parsley is perfect in this recipe. I use it with linguini or similar shape pasta. Delish.
The quantity here is more than you need for two servings so keep the rest refrigerated. It is also good spread on crostini and topped with sliced summer tomatoes.
10 oz linguini or spaghetti
2 cups flat leaf parsley, packed
1 garlic clove
Zest of one lemon
1/2 cup walnuts, whole or pieces
1/3 cup pecorino, grated
2/3 cup olive oil
1 tablespoon walnut oil
To make the pesto combine parsley, garlic and lemon zest and pulse to blend.
Add walnuts and cheese and process until mixed.
Add the olive oil and salt and process to a pesto consistency.
Remove and scrape into a glass jar, store in the refrigerator.
When ready to cook the pasta bring a large pot of water to a boil. Add 1 tablespoon salt, then add the pasta and cook according to package directions until just al dente.
Drain, then mix with some of the p[esto.
Serve with additional grated pecorino or parmesan.