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Angel Hair with Walnut Pesto

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

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4.0 by 9 people

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Angel Hair with Walnut Pesto

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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Reviews (1)

9 Ratings
378 Days Ago
I will not rate since I started with about 2/3 cup prepared pesto & 1/2 cup olive oil, but the result didn't impress us.  I initially added about 1/2 cup or so toasted walnuts to the food processor, but dumped in a whole 1/2 cup bag of pine nuts, too, to mellow the flavor some.  Don't add any salt until after the Parmigiano-Reggiano is processed in because that makes it even saltier.  But maybe we don't like pesto as well as we thought we did.

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