How To Make Walnut Pesto Spaghetti
This spaghetti recipe is cooked with a nutty and earthy walnut pesto sauce made of basil and kale, for a more flavorful and rich pesto pasta dish!
Serves:
Ingredients
- 1lbspaghetti
- 2cupskale leaves,torn, stems removed
- 1cupfresh basil leaves,tightly packed
- 1tspsalt,plus more for boiling the pasta
- ¼tspfreshly ground black pepper
- ¼tspsugar
- ½cupextra virgin olive oil
- ⅓cupwalnuts,toasted, if desired
- 2medium garlic cloves,roughly chopped
- ½cuppecorino romano cheese,grated
For Serving:
- ⅓cuppecorino romano cheese,grated
- ½cupwalnuts,chopped, toasted if desired
Instructions
-
Bring a large pot of salted water to a boil. Add the spaghetti and boil for about 10 minutes, until al dente, or according to package instructions.
-
In the bowl of a food processor fitted with the steel blade, combine the kale and basil, then process until finely chopped. Add the remaining ingredients and pulse until smooth.
-
Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
-
Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. If the pasta seems dry, add more of the water. Taste and adjust seasoning, if necessary.
-
Serve topped with the grated Pecorino Romano and chopped walnuts, and enjoy!
Nutrition
- Calories: 780.17kcal
- Fat: 36.79g
- Saturated Fat: 8.81g
- Monounsaturated Fat: 22.13g
- Polyunsaturated Fat: 4.09g
- Carbohydrates: 87.50g
- Fiber: 4.14g
- Sugar: 3.73g
- Protein: 24.30g
- Cholesterol: 28.60mg
- Sodium: 429.37mg
- Calcium: 343.49mg
- Potassium: 345.39mg
- Iron: 2.21mg
- Vitamin A: 82.29µg
- Vitamin C: 11.16mg
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