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- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 16
- salt and pepper to taste
- toppings:
- 4 cloves garlic
- 1 1/2 cups extra virgin olive oil
- 3 1/2 cups california walnuts, toasted
- 4 cups italian parsley leaves, packed
- 2 cups parmigiano-reggiano cheese, freshly grated
- 4 pounds pappardelle pasta, fresh
- 1 1/2 cups california walnuts, toasted, chopped
- parmigiano-reggiano cheese (optional)
- Carbohydrate 38.8
- Cholesterol 10
- Fat 48.9
- Protein 15.7
- Sodium 187
- Calories 642 calories;
Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped. With motor running, slowly pour in half of the oil; puree until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups). Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup walnut pesto, adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and grated Parmigiano-Reggiano cheese as desired. Serve immediately.
