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Categories:
walnut pieces red peppers Parmesan cheese fresh basil leaf Italian parsley garlic olive oil orecchiette butter walnuts basil
Viewed: 3 - Published at: 6 years agoIngredients
- 12 cup walnut pieces
- 2 (6 ounce) cans roasted red peppers, drained
- 14 cup parmesan cheese, grated
- 1 cup fresh basil leaf, washed and dried
- 12 cup Italian parsley, washed and dried
- 2 garlic cloves, peeled
- 12 cup olive oil
- 1 lb orecchiette
- 4 tablespoons butter
- toasted walnuts, coarsely chopped (garnish)
- 12 fresh basil leaves, washed, dried, and cut in thin strips (garnish)
Method
- Pre-heat oven to 350F
- TOASTED WALNUTS - Place walnuts on sheet tray.
- Bake in 350F oven for 12 minutes.
- RED PEPPER PESTO - Mix red peppers, toasted walnuts, parmesan cheese, basil, parsley and garlic in a food processor.
- With motor running, slowly add olive oil and process until mixture forms a coarsely chopped paste.
- FINAL PLATING - Cook orecchiette pasta according to package directions.
- Drain pasta, reserving 1/2 cup cooking liquid, and return pasta to pot.
- Heat red pepper sauce in a sauce pot, stir in butter and reserved cooking liquid.
- Cook just until sauce is heated through.
- Stir in pasta and coat with sauce.
- Transfer pasta to serving plates and top each with toasted walnut pieces and shredded basil.
