Parsley Pesto Pasta Salad with Walnuts
Parsley and walnuts make a terrific homemade pesto to add to pasta for a simple and light parsley pesto pasta salad that will compliment any meal. Make it ahead of time so the flavors can marinate while it cools.
Equipment
Ingredients
- 2 ounces parmesan cheese
- 3 cups fresh parsley
- 1 cup olive oil
- 1 cup walnuts
- 1 tablespoon capers
- 2 tablespoons lemon juice
- 2 cloves garlic
- 2 anchovy fillets
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 lb pasta (spiral shaped)
Instructions
- Cook the pasta in salted water per package instructions. Reserve ½ cup of the pasta water.
- In a food processor, process the parmesan cheese until it s finely ground then remove it from the food processor.
- Next add the parsley, oil, walnuts, capers, lemon juice, garlic, anchovies, pepper flakes, salt and pepper to the food processor and process until it is smooth. Add the parmesan to the pesto mixture.
- Toss the pesto with the hot pasta adding ½ cup of the pasta water. Season with salt and pepper to taste. Serve hot or cold.
Barbara's Notes + Tips
- Remove your pasta when it’s al dente. Overcooked pasta will make a mushy dish.
- If you don’t have a food processor, you can grind or grate your ingredients using other kitchen tools or a high-powered blender.
- Don't forget to reserve the pasta water, it will help the pesto cling to the pasta.
Nutrition
Calories: 585kcal | Carbohydrates: 47g | Protein: 13g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Cholesterol: 5mg | Sodium: 307mg | Potassium: 338mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1994IU | Vitamin C: 32mg | Calcium: 146mg | Iron: 3mg
