Recipe Week: Day 5 – Linguine with Walnut Pesto

Posted on August 27, 2010

 

This was my first adventure with a nut pesto and it turned out well.  Chef Frank told me that nut pestos are an acquired taste.  Initially I didn’t add any salt and my family felt it needed a little.  Even my teenage son, a pasta purist, tried it and liked it.  Let me know if you like it!

Linguine with Walnut Pesto

Serves 4

¾ cup Fisher Nuts walnut pieces, toasted

½ cup baby spinach

1 cup basil leaves

2 cloves garlic

½ cup parmesan cheese grated

¾ cup olive oil

½ teaspoon black pepper

2 tablespoons walnut oil

1 pound of dry linguine pasta

1 cup toasted bread crumbs

2 tablespoons finely ground toasted walnut pieces

Salt to taste

To prepare:

1. Place the walnut pieces, spinach and basil in a food processor.
2. Add the garlic and pulse for a few seconds.
3. Add the parmesan cheese and olive oil and let pulse until mixed. Do not over process and keep the mixture a little chunky.
4. Remove to a bowl and add the black pepper and refrigerate for an hour.
5. Meanwhile, cook the pasta until the desired doneness is reached.
6. Drain and place in a bowl and quickly add the pesto and toss.
7. Drizzle the 2 tablespoons of walnut oil on top.
8. Mix the bread crumbs and walnuts and sprinkle for the added crunch.
9. Serve immediately.

 

Nutritional information per serving:  Calories 717, Calories from fat 576, Total fat 64g, Saturated fat 9.1g, Cholesterol 11mg, Sodium 394mg, Carbs 24g, Fiber 3.6g, Sugars 2.2g, Protein 17 g.

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