Pappardelle with California Walnut Pesto

California walnuts add flavor and texture to crushed herbs and warm pasta in this classic Italian dish. Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA.

• Preparation Time: 20 mins
• Cooking Time: 3 mins
• Total Time: 23 mins

Ingredients

• salt and pepper to taste
• 4 cloves garlic
• 1 ½ cups extra virgin olive oil
• 3 ½ cups California walnuts, toasted
• 4 cups Italian parsley leaves, packed
• 2 cups Parmigiano-Reggiano cheese, freshly grated
• 4 pounds pappardelle pasta, fresh
• 1 ½ cups California walnuts, toasted, chopped
• 3 tablespoons Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.

Step 2

With motor running, slowly pour in half of the oil; puree until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups).

Step 3

Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup walnut pesto, adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.

Step 4

Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and grated Parmigiano-Reggiano cheese as desired. Serve immediately.