There is just something about a simple pesto pasta.
Flavorful, yet light, easy to make, yet complex flavor.
LOVE LOVE LOVE Pesto!
This is mostly the same as any pesto recipe, except it uses walnuts instead of pine nuts.
I couldn't really tell much of a difference, but it was good all the same.
The nice addition of lemon juice added a bright taste also.
Whole wheat pasta made for a healthier version of this classic, of course you could always just use while pasta if you are feeling indulgent.
Whole Wheat Spaghetti with Lighter Pesto
8oz whole wheat spaghetti
Lighter pesto (recipe below)
fresh basil leaves, torn for garnish (optional)
In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1/2 cup pasta water, drain pasta and return to pot.
Toss pasta with pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve immediately, garnished with basil if desired.
3 cups firmly packed fresh basil leaves (2oz)
3 T walnut pieces
3 T grated parmesan cheese
2 garlic cloves, peeled
1 T fresh lemon juice
3 T water
3 T olive oil
In a food processor, combine basil, walnuts, parmesan, garlic, lemon juice, and the water; season with S&P. Puree until a paste forms.
With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.
Pesto can be refrigerated in an airtight container, with plastic wrap pressed onto the surface to prevent discoloration, up to 3 days. Or freeze in an airtight container up to 6 months.
Logan Rating: ****