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Categories:Viewed: 7 - Published at: 10 years ago
Ingredients
- 1 pound fettuccine or other pasta
- 1 cup chopped fresh or canned tomatoes
- 2 garlic cloves, minced or pressed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1 cup toasted walnuts
- 1/2 cup very thinly sliced fresh basil leaves (optional)
- 1 cup grated Pecorino Romano or Parmesan cheese (optional)
Method
- Bring a large covered pot of salted water to a boil.
- Add the pasta and cook until al dente.
- Reserve about a cup of the pasta-cooking liquid and then drain.
- Meanwhile, make the Walnut Pesto: In a blender or food processor, puree the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth.
- Add the walnuts and process until an even-colored and somewhat lumpy paste is formed.
- If youre using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.
- Transfer the drained pasta to a serving bowl.
- Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it saucy.
- Serve immediately, topped with basil and grated cheese, if you wish.
- Serve with a simple green vegetable, such as broccoli or sauteed greens, or with a spinach salad with Caesar Dressing (page 220).
- Make Watercress Crostini (page 136) to munch on until the pasta is ready.
