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California walnuts add flavor and texture to crushed herbs and warm pasta in this classic Italian dish. Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.

  • 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).

  • 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.

  • Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and grated Parmigiano-Reggiano cheese as desired. Serve immediately.

Kitchen Hack:

Use an ice cube tray to save leftover sauce

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

642 calories; 15.7 g protein; 38.8 g carbohydrates; 9.6 mg cholesterol; 187.3 mg sodium. Full Nutrition