Angel Hair with Walnut Pesto

Pesto can be made ahead and kept tightly covered in the refrigerator for up to 1 week.

Angel Hair with Walnut Pesto Enlarge Image
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Makes:
6 servings
Start to Finish:
30 mins
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Angel Hair with Walnut Pesto

Ingredients
4
cups lightly packed fresh basil leaves
2/3
cup olive oil
2
large cloves garlic, quartered
1/2
teaspoon salt
1/2
cup walnut pieces, toasted, or pine nuts
1/2
cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
 
Salt
 
Freshly ground black pepper
1
pound dried angel hair pasta

Directions

  1. In a food processor, combine the basil, oil, garlic, and the 1/2 teaspoon salt. Cover and process with on/off turns until the mixture begins to come together, then process until basil is finely chopped.
  2. Stop the machine and scrape down the sides. Add the 1/2 cup walnuts and the cheese. Process about 30 seconds more or until the pesto is smooth. Season to taste with salt and pepper.
  3. Meanwhile, cook pasta in lightly salted, boiling water according to package directions; drain, reserving 1/4 cup of the cooking water. Return pasta to hot pan along with the reserved cooking water.
  4. Add pesto to the hot pasta; toss until well coated. Transfer pasta to a serving platter. Serve immediately.

Nutrition Facts

(Angel Hair with Walnut Pesto)
    Per serving:
  • 593 kcal cal.,
  • 34 g fat
  • (5 g sat. fat,
  • 8 g polyunsaturated fat,
  • 19 g monounsatured fat),
  • 6 mg chol.,
  • 397 mg sodium,
  • 59 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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