Pasta With Creamy Walnut Pesto
This creamy walnut pesto pasta is a tantalizing blend of rich, earthy flavors. The nutty crunch of walnuts complements the fragrant basil and sharp Parmesan cheese, creating a luxurious sauce that coats each piece of pasta beautifully. Finished with a touch of cream for indulgent creaminess, this dish is a delightful twist on a classic pesto pasta. Serve it fresh and hot, topped with an extra sprinkle of Parmesan and basil for a comforting meal that is sure to impress.
— Constant Cookbook
Ingredients
- 400g pasta (I used orecchiette)
- 175g walnut halves or pieces
- 1 garlic clove
- handful fresh basil , leaves roughly torn, plus extra to serve (optional)
- 100g Parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional)
- 50g butter
- 4 tbsp extra-virgin olive oil
- 50ml double cream
Instructions
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Cook Time
12M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 805 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 77 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 0.48 milligram of sodium
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