Pasta with nut pesto
If you follow me on social media you may have noticed that I have been busy creating images for an online food photo challenge in the last couple fo weeks. It has taken me outside of my comfort zone which is a good thing, it’s easy to settle into a routine so stretching out a bit and trying new things has been fun.
I do however, loved cooking first so I made a bunch of fresh pasta dishes and here is one recipe that is easy and delicious and I am happy to share. I made fresh pasta but you don’t have to, store bought good dried pasta would be fine as well, and I use either spaghetti or fettuccini for this recipe.
The pasta is tossed with pesto made with a combination of nuts, garlic, parsley and olive oil. I seldom make it twice exactly the same. I add lemon zest, hot pepper flake, parmesan, basil, variety of nuts, whatever inspire me that day. I have been making this for years, originally adapted from Laura Calder’s recipe on the food network or from one of her fabulous books.
Pasta with nut pesto
2
servings30
minutes10
minutesn/a
kcalIngredients
4 oz dried pasta (about 2 oz per person)
- Pesto
1/4 cup pistachios
1/4 cup pine nuts
1 garlic clove
A handful of flat leaf parsley
Grated zest of 1/2 a lemon
1/2 cup olive oil
Directions
- Bring a large pot of water to a boil.
- Add salt, then the pasta and cook until al dente or according to package directions. If you have fresh pasta it only takes 2-3 min to cook.
- While the pasta is cooking toast the nuts in a skillet until fragrant, being careful not to burn.
- Place nuts in a food processor together with garlic and process until chopped but not a paste. I like some texture in this pesto.
- Add parsley and lemon zest and process until chopped.
- Add the oil and process to blend.
- Remove from processor and add salt and pepper to taste.
- When the pasta is cooked drain, add some of the pesto and toss it together.
- Serve with shaved parmesan.
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