SPAGHETTI WITH TOMATO AND WALNUT PESTO

From Epicurious. Excellent made August 2016. wonderful summer mean.

SPAGHETTI WITH TOMATO AND WALNUT PESTO
SPAGHETTI WITH TOMATO AND WALNUT PESTO

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cups walnuts

  • 2

    pints cherry tomatoes, halved

  • 2

    T. plus 1/3 cup olive oil

  • Kosher salt

  • 6

    oil-packed anchovies, coarsely chopped

  • 2

    garlic cloves, coarsely chopped

  • 1

    tsp. finely grated lemon zest

  • 1

    tsp. finely crushed red pepper flakes

  • 1/2

    oz Parmesan, finely grated (about 1/2 cup)

  • 1

    tsp. freshly ground black pepper

  • 12

    oz. spaghetti

  • 1/2

    cup packed basil leaves

Directions

Pre heat oven to 350. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8-10 minutes. Let cool. Heat broiler. toss tomatoes with 2 t. olive oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5-7 min. Let cool. Pulse anchovies,garlic, lemon zest, pepper flakes, and 1/2 oz. Parmesan in food processor until finely ground. Add walnuts and half of the tomatoes, then, with motor running, stream in 1/3 cup olive oil; process until just combined. season with salt and pepper. Cook pasta until al dente. drain, reserving 1/2 cup of pasta water. Transfer pasta to bowl with pesto and add a splash of pasta cooking water. Toss. Add basil and remaining tomatoes. Serve with more Parmesan and drizzle with oil.

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