Penne with Toasted Nut and Parsley Pesto - ATK

By norsegal8

Ingredients

• 3 cloves medium-large garlic unpeeled
• 1 cup pecans, walnuts, whole blanched almonds, skinned hazelnuts, unsalted pistachios, or pine nuts, or any combination thereof
• 1/2 cup fresh parsley leaves
• 7 tablespoons extra-virgin olive oil
• 1 ounce grated Parmesan cheese (about 1/2 cup)
• teaspoon table salt and ground black pepper
• 1 pound penne pasta

Details

Servings 4

Preparation

Step 1

1. Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard the skins.

2. Toast the nuts in a medium, dry skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5 minutes. Cool the nuts.

3. In a food processor, process the garlic, nuts, parsley, and oil until smooth, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl and stir in the Parmesan; season to taste with salt and pepper.

4. Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain, reserving 1/2 cup cooking water, and return the pasta to the stockpot. Stir 1/4 cup of the pasta cooking water into the pesto and then stir the pesto into the pasta. Toss, adding more pasta cooking water as needed. Serve immediately.