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walnut halves basil garlic extra-virgin olive oil freshly grated Parmigiano-Reggiano cheese salt whole wheat lasagna noodles arugula mushrooms
Viewed: 80 - Published at: 5 years agoIngredients
- 1 cup walnut halves (4 ounces)
- 2 cups lightly packed basil leaves
- 1 large garlic clove, thinly sliced
- 1/4 cup extra-virgin olive oil
- 3/4 cup freshly grated Parmigiano- Reggiano cheese
- Salt and freshly ground pepper
- 1 pound whole wheat lasagna noodles, broken into 1-inch pieces
- 6 ounces watercress, arugula or other bitter greens, thick stems discarded and leaves coarsely chopped
- Sauteed mushrooms, for serving
Method
- Preheat the oven to 350.
- Bring a large pot of salted water to a boil.
- Spread the walnuts on a baking sheet and toast for 8 to 10 minutes, until they are fragrant and lightly browned.
- Let cool completely.
- Coarsely chop half of the walnuts and set the remaining toasted walnuts aside.
- In a food processor, pulse the remaining walnuts with the basil and garlic until the walnuts are finely chopped.
- With the machine on, add the olive oil in a thin stream and process until the pesto is almost smooth.
- Add 1/2 cup of the cheese and pulse until just incorporated.
- Transfer the walnut pesto to a bowl and season it with salt and pepper.
- Add the broken lasagna noodles to the boiling water and cook until al dente.
- Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Return the drained pasta to the pot.
- Add the watercress and walnut pesto and toss well.
- Add the reserved pasta water and toss again until well coated.
- Transfer the pasta to bowls, garnish with the remaining 1/4 cup of cheese, the chopped walnuts and sauteed mushrooms and serve.
