epicurious5.0
Spaghetti with Tomato and Walnut Pesto
Basil is a mere garnish in this nutty, cheesy, peak-season walnut pesto sauce.
👥 4 Servings👤 Andy Baraghani📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●food processor
- ●pot
📝 Preparation Steps
1
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–⏱️ 10 minutes. Let cool.
2
Heat broiler. Toss tomatoes with 2 Tbsp. 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 minutes. Let cool.
3
Pulse anchovies, garlic, lemon zest, red pepper flakes, and ½ oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
5
Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
6
Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
7
Do Ahead: Pesto can be made 1 day ahead. Cover and chill.
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