Mint Parsley Walnut Pesto With Spaghetti Recipes
SPAGHETTI WITH MINT AND PARSLEY PESTO
Steps:
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
BASIL, PARSLEY & WALNUT PESTO
This distinctively flavored pesto is a superb dressing for maccheroni alla chitarra (page 236), spaghetti, or linguine, or a short dry pasta such as gemelli, lumache, or rigatoni. It's a great condiment, too: put a spoonful on fish or chicken hot off the grill for a real treat. Make extra pesto when basil and parsley are plentiful, in summer, and freeze it in small containers to use through the winter.
Yield makes about 1 1/2 cups, enough for a pound of maccheroni alla chitarra or other pasta
Number Of Ingredients 8
Steps:
- If you're using the pesto right away to dress maccheroni alla chitarra (or other pasta), heat a large pot of salted water to a boil before processing the sauce.
- To make the pesto: Heap the basil, parsley, garlic, walnuts, and salt into the food processor. Pulse several times, to chop everything together coarsely, then, with the machine running, pour in the 1/2 cup olive oil in a slow, steady stream. Stop and scrape down the sides of the work bowl, and process to a uniformly fine bright-green pesto.
- Put all the pesto into a large, deep bowl, big enough to toss all the pasta in. Meanwhile, start cooking the maccheroni or other pasta. Shortly before it is done, ladle 1/2 cup or so of the boiling pasta water into the bowl, and stir to warm and loosen the pesto-use only as much water as needed to bring the pesto to tossing consistency.
- When the maccheroni is perfectly al dente, lift it from the pot with tongs and a spider, drain it for an instant, then drop it into the bowl. Toss the pasta and sauce together thoroughly. Sprinkle a cup or so of grated cheese over it, then toss again. Serve immediately in warm bowls, with more cheese at the table.
- To store and use the pesto later: Scrape it from the food processor into a small jar or container. Smooth the top surface, and cover it with a thin layer of olive oil or a piece of plastic wrap to prevent discoloration. Refrigerate for a week, or freeze for several months; warm to room temperature before using.
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