Walnut Pesto Pasta with Crunchy Garlic Breadcrumbs
Ingredients
The Walnut Pesto
-
1
cup
Fresh Parsley
-
1
cup
Fresh Basil
-
4
cloves
Garlic
-
¾
cup
Walnuts
-
¾
cup
Parmesan Cheese, freshly grated
-
½
teaspoon
Kosher Salt
-
½
teaspoon
Ground Black Pepper
-
⅓
cup
Olive Oil
The Pasta
The Crunchy Garlic Breadcrumbs
-
3
tablespoons
Olive Oil
-
4
cloves
Garlic, mashed
-
1
cup
Panko Breadcrumbs
-
½
teaspoon
Kosher Salt
-
¼
teaspoon
Ground Black Pepper
Instructions
- Prepare the breadcrumbs by heating olive oil in a pan over medium-high heat and adding mashed garlic.
- Stir the garlic for 1-2 minutes until it starts to brown, then add panko breadcrumbs, salt, and pepper.
- Cook the breadcrumbs for 4-5 minutes until toasted, then remove from heat.
- Boil water in a pot and cook the penne pasta according to package instructions until al dente.
- Reserve ¼ cup of pasta water, then drain the pasta.
- Prepare the walnut pesto by blending parsley, basil, garlic, walnuts, parmesan, salt, and pepper in a food processor until crumbly.
- Slowly add olive oil while blending until the pesto is smooth.
- Toss the drained pasta with the pesto and reserved pasta water until creamy.
- Garnish with the toasted breadcrumbs and serve.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
45g
Total protein
15g
Sodium
300mg
Cholesterol
20mg
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