Linguini with Toasted Walnut Pesto Recipe π
Overview:
Linguini with Toasted Walnut Pesto is a delightful culinary creation that tantalizes the taste buds with its rich flavors and creamy texture. This recipe offers a twist on traditional pesto by incorporating toasted walnuts, imparting a nutty depth to the dish. Perfect for a quick and satisfying meal, it’s a delightful option for busy weeknights or leisurely summer dinners.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories per Serving: 711.6
Ingredients:
- 1/2 cup walnuts
- 2 cups fresh basil leaves
- 1/4 cup parmigiano-reggiano cheese
- 1 clove garlic
- 2/3 cup reduced-sodium chicken broth
- 1/3 cup extra virgin olive oil
- 1 pound linguine pasta
- Water (for cooking pasta)
Instructions:
| Step | Details |
|---|---|
| 1 | Spread the walnuts evenly in a small skillet and heat over medium to medium-low heat. Stir often until walnuts are lightly toasted, which should take about 4 minutes. |
| 2 | Remove the toasted walnuts from heat and let them cool for a moment. |
| 3 | In a food processor, combine the toasted walnuts, fresh basil leaves, parmigiano-reggiano cheese, and garlic. Process the mixture until finely chopped. |
| 4 | Gradually add the reduced-sodium chicken broth to the processor and continue to process until the mixture is pureed. |
| 5 | With the processor running, slowly add the extra virgin olive oil in a thin, steady stream until the mixture is well blended and smooth. Set aside the prepared pesto sauce. |
| 6 | Meanwhile, in a large pot, bring salted water to a boil. Cook the linguine pasta according to package directions until it reaches a firm, al dente texture. |
| 7 | Before draining the pasta, reserve about 1/3 cup of the pasta cooking water and set it aside. |
| 8 | Remove the pot from the stove and add 1 cup of cold water to stop the cooking process. Drain the cooked pasta thoroughly. |
| 9 | In a large bowl, toss the drained linguine pasta with the prepared walnut pesto sauce and the reserved cooking water until the pasta is evenly coated and the sauce is well distributed. |
| 10 | Serve the Linguini with Toasted Walnut Pesto immediately, garnished with additional grated cheese or fresh basil leaves if desired. |
Tips and Variations:
- Substitute Pasta: Feel free to substitute linguini with your preferred pasta shape such as spaghetti, fettuccine, or penne.
- Nut-Free Option: If you have nut allergies or prefer a nut-free version, you can replace walnuts with toasted pine nuts or almonds.
- Vegan Variation: To make this recipe vegan-friendly, omit the cheese or use a dairy-free alternative, and ensure the chicken broth is replaced with vegetable broth.
- Enhance Flavor: Add a squeeze of fresh lemon juice or a pinch of red pepper flakes to elevate the flavors of the dish.
- Storage: Store any leftover pesto sauce in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer preservation.
- Serve with Accompaniments: Pair the Linguini with Toasted Walnut Pesto with a crisp green salad, crusty bread, or grilled vegetables for a complete meal experience.
Indulge in the creamy goodness of Linguini with Toasted Walnut Pesto, a culinary masterpiece that promises to satisfy your cravings for wholesome and flavorful pasta dishes. With its simplicity and versatility, this recipe is sure to become a favorite among both family dinners and special occasions. Enjoy the delightful fusion of textures and tastes in every mouthful! πΏπ§π
