Linguine With Broccolini and Walnut Pesto
Ingredients
The pesto
-
⅓
cup
walnuts
-
1
clove
garlic
-
½
lemon
juiced
-
pinch
crushed red pepper
-
pinch
kosher salt
-
½
cup
extra-virgin olive oil
-
½
cup
grated Parmesan cheese
The pasta
The broccolini
Toasted walnuts
Instructions
- Toast walnuts until fragrant and golden, then chop and set aside.
- Boil water and cook broccolini until tender, then drain and chop.
- In a food processor, mince garlic, then add ⅓ cup walnuts and pulse until fine.
- Add broccolini, lemon juice, crushed red pepper, and kosher salt to the processor and blend.
- Slowly drizzle in olive oil while processing, then add Parmesan cheese and adjust seasoning.
- Cook linguine in salted water until al dente, reserving 1 cup of pasta water.
- Toss linguine with pesto and reserved pasta water to achieve desired consistency.
- Garnish with remaining toasted walnuts and additional Parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
55g
Total protein
15g
Sodium
300mg
Cholesterol
10mg
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