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Pappardelle Pasta with California Walnut Pesto

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"Walnuts, parsley, grated cheese, garlic, and olive oil make a deliciously different pesto tossed with fresh, tender pappardelle pasta and topped with toasted California walnuts."
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30 m servings 879
Original recipe yields 16 servings


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  1. Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
  2. With motor running, slowly pour in half of the oil; puree until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups).
  3. Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.
  4. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.

Nutrition Facts

Per Serving: 879 calories; 49.8 87 23.6 9 179 Full nutrition

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