Pasta with Five Nut Pesto

posted by RisaG 10-06-100 4:12 PM

* Exported from MasterCook *
Pasta with Five Nut Pesto
Recipe By : adapted from Food & Wine 1997 Annual, p. 90
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Pasta
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup hazelnuts
2 cups basil leaves -- lightly packed
1/4 cup whole almonds -- blanched
1/4 cup walnut pieces
1/4 cup unsalted pistachios
1/4 cup pine nuts
1/4 cup Parmesan cheese -- freshly grated
1/4 cup Pecorino Romano cheese -- freshly grated
2 tbsp. flat-leaf parsley -- chopped
3 large cloves garlic
salt and freshly ground black pepper
1/2 cup extra-virgin olive oil -- + more as needed
2 tbsp. water -- if needed
1 tbsp. unsalted butter
1 lb. penne pasta


If you have regular hazelnuts that are not peeled: Preheat oven to 350°F. Toast the hazelnuts in a small baking pan until fragrant, about 12 minutes. Transfer the nuts to a clean kitchen towel and rub them against each other to remove the skins. Let cool completely.

In a food processor, add the garlic and process. Then add the herbs. Process until chopped up well. Then add the nuts, cheeses, salt, pepper. With machine running, pour in the oil in a thin stream and process until the nuts are finely chopped. Add the butter and process until blended but still grainy.

Fill a large pot with water, cover and bring to a boil. Add salt and the pasta. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water. Transfer the pasta to a warmed large serving bowl. Add the pesto and toss to combine. Add 2-3 tbsp. of the reserved pasta cooking water if the sauce is too thick. Serve immediately.

Make ahead: After Step 2, transfer the pesto to a large jar, tap out any air bubbles and press a piece of plastic wrap directly on the surface. Cover and refrigerate for up to one week. Bring to room temperature before proceeding.

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