Pasta With Walnuts

READY IN: 20mins
Recipe by FLKeysJen

From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it.

Top Review by Nif

This pasta is so good!! The walnut pesto was so easy and has a terrific flavour. I used parsley but I can see that basil would be very good too. I made 1 serving of this and thoroughly enjoyed my lunch today. Made for my adopted chef for PAC 2011. Thanks FLKeysJen! :)

Ingredients Nutrition


  1. Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
  2. Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
  3. Serve!

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