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Pasta with Walnuts

You might think of this as winter pesto, with a higher percentage of walnuts and the always-available parsley filling in for summer’s basil—though if you can find good basil, by all means use it.

Recipe information

  • Yield

    makes 4 to 6 servings

Ingredients

Salt and freshly ground black pepper
1 cup walnut or pecan halves
1/2 cup loosely packed fresh parsley or basil leaves, washed
1 garlic clove, peeled
1/2 cup extra virgin olive oil
1 pound linguine, spaghetti, or other long pasta

Preparation

  1. Step 1

    Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley, and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.

    Step 2

    Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it—reserve some of the cooking water—and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil. Serve.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsPastaLinguineSpaghettiItalianEuropeanWalnutNutParsleyHerbs & SpicesBasilMainSideDinnerLunchVegetarianVeganDairy FreeQuickEasy5 Ingredients or FewerFood ProcessorCookbooks
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