Pasta with Walnut and Pecan Pesto Recipe
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One taste of this easy to prepare pasta creation, loaded with pleasing flavors and textures, will convince you that it should be an often served dish.
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1/2 cup walnuts - toasted
1/2 cup pecans - toasted
2 cups basil leaves, lightly packed
1 garlic clove, sliced or 1 tsp crushed garlic
1/4 cup olive oil
3/4 cup parmesan cheese - freshly grated
salt and pepper to taste
1 pound fettuccini or spaghetti
1 package frozen spinach, thawed, squeezed dry or 1 bunch of fresh spinach, roughly torn up
1 (8 oz.) package baby bella mushrooms, sliced
2 tablespoons butter or margarine
:baking sheet and large pot for pasta
Preheat oven to 350° F.
Spread the walnuts and pecans on a baking sheet. Toast them in the preheated oven for 5-10 minutes, until fragrant and lightly browned; stirring occasionally.
Remove from the oven and let cool completely. Once the nuts are cooled, coarsely chop them in a food processor. Remove half the nuts and set aside.
Leave the other half of the nuts in the processor and add the basil and garlic; pulse until it becomes combined and nuts are finely chopped up.
With the processor on, add the olive oil in a thin stream and process until the pesto is almost smooth. Add 1/2 cup of the shredded parmesan and pulse just until incorporated.
Transfer to a small bowl and season with salt and pepper.
If using frozen spinach, be sure it is thawed and moisture has been squeezed out. After squeezing moisture out, put between two paper towels and pat thoroughly to remove as much moisture as possible. If using fresh spinach, roughly tear the leaves into bite size pieces.
Bring a large pot of water to a boil. Salt generously.
Add pasta to the boiling water, cook until al dente; approximately 10 minutes. Drain pasta; reserve 1/2 cup pasta water.
While the pasta is cooking saute the mushrooms in the 2 tablespoons of butter.
Place the pasta in a large serving bowl, add the spinach, pesto, and sauteed mushrooms. Toss well.
Add the reserved pasta water and toss again to combine.
Garnish with the remaining 1/4 cup parmesan cheese and reserved nuts.
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