Fettuccine with Walnut Pesto

Robin and I have a busy work week ahead with a number of evening events.  I decided to make this pasta so that I have something to eat for dinner later in the week and Robin has a few lunches.

This Moosewood Simple Supers recipe is great.  I was able to make the pesto before the water even boiled.  Adding a little pasta water at the end created a rich, almost creamy, tomato sauce for the pasta.  A definite hit and will be repeated again.

Recipe after the Jump

Fettuccine with Walnut Pesto

1 pound fettuccine or other pasta

Walnut Pesto
1 cup chopped fresh or canned tomatoes–I used Italian chopped tomatoes and liked those flavors.
2 garlic cloves, minced or pressed
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1 cup toasted walnuts

1/2 cup very thinly sliced fresh basil leaves (optional)–we did not use this time.
1 cup grated Pecorino Romano or Parmesan cheese (optional)

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about a cup of the pasta-cooking liquid and then drain.

Meanwhile, make the Walnut Pesto: In a blender or food processor, puree the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed. If you’re using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.

Transfer the drained pasta to a serving bowl. Toss the pasta with the Walnut Pesto, adding enough reserved cooking liqued to make it saucy. Serve immediately, topped with basil and grated cheese, if you wish.

Recipe copyright Moosewood Restaurant Simple Suppers.

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1 comment
  1. Ann said:

    These recipes look delicious! I found your salmon, kale, and white beans recipe through Pinterest and hope you don’t mind that I pinned the black beans and plantains recipe on Pinterest myself! I’ve loved plantains ever since a trip to Puerto Rico and it’s nice to see someone incorporating them here.

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