Walnuts are less expensive and easier to find than the traditional pine nuts and I think they taste even better, plus they're loaded with healthy fats. Spinach linguine keeps the pasta a lovely shade of green. This recipe originally was written for and published for Refinery29 as part of an article on easy pasta recipes. See the rest of the article here.
- 1/2 cup chopped walnuts
- 2 cups loosely packed fresh basil
- 1/2 cup good quality olive oil
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1 pound spinach linguine
- 1 cup prepared walnut pesto from recipe above
- 1 cup Parmesan cheese plus more for serving
- 1 teaspoon salt for the pasta water
- salt and pepper to taste
- Process all of the pesto ingredients in a food processor until well combined.
- Cook the pasta according to package directions.
- Drain, but do not rinse the pasta, this will reserve a little bit of the pasta water in the sauce.
- Return to the pot and stir in the pesto and Parmesan cheese, add salt and pepper to taste.
- Garnish with a few small basil leaves if you have any left over and serve with a sprinkle of parmesan cheese and fresh ground pepper on top.
- Save any extra pesto in an airtight container in the refrigerator for up to a week.
Hungry for More?Buy the Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
Looking for more Pesto recipes? Try my Parmesan Pesto Monster Eggs.