Whole Wheat Penne With Walnut Pesto
serves 2-4
The hearty whole wheat pasta complements this nuttier winter pesto. We used basil since it now generally available year-round. But if you can't find fresh basil, try using arugula or spinach.
3/4 pound whole wheat penne
1/3 cup crumbled walnuts
1 clove garlic
2 cups packed basil leaves
1/2 cup olive oil
1/2 cup freshly grated parmesan
red pepper flakes
prep: 10 minutes
total: 30 minutes
large pot
colander
small sauté pan
food processor
tongs
large bowl
1. Bring a large pot of water and 2 teaspoons salt to a boil over medium-high heat. When the water boils, add the penne. Cook until it's al dente and then drain the pasta in a colander.
2. Meanwhile, toast the walnuts by heating them in a dry sauté pan over medium heat until they lightly brown in spots, 2-4 minutes.
3. Pour the walnuts into a food processor and pulse to a smooth paste. Add the garlic and basil and pulse until smooth. Next, while running the processor, drizzle in the olive oil until the pesto forms a thick, wet paste. Pour the pesto into a bowl and stir in the parmesan. Season with salt and pepper to taste.
4. When the pasta has drained, add a little pesto at a time, tossing to coat the pasta with the sauce. Serve with extra parmesan and red pepper flakes.
2. Meanwhile, toast the walnuts by heating them in a dry sauté pan over medium heat until they lightly brown in spots, 2-4 minutes.
3. Pour the walnuts into a food processor and pulse to a smooth paste. Add the garlic and basil and pulse until smooth. Next, while running the processor, drizzle in the olive oil until the pesto forms a thick, wet paste. Pour the pesto into a bowl and stir in the parmesan. Season with salt and pepper to taste.
4. When the pasta has drained, add a little pesto at a time, tossing to coat the pasta with the sauce. Serve with extra parmesan and red pepper flakes.
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