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Pappardelle with California Walnut Pesto

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2 made it  |  0 reviews   |  2 photos

"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 428
Original recipe yields 24 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 grated Parmigiano-Reggiano cheese as desired. Serve immediately.


  • Nutrition Per Serving:
  • Calories: 440 cal Total Fat: 24g Polyunsaturated Fat: 10g Cholesterol: 4mg Sodium: 87mg Carbohydrates: 45g Dietary Fiber: 4g Protein: 12g

Nutrition Facts

Per Serving: 428 calories; 32.6 25.9 10.5 6 125 Full nutrition

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