Walnut Pesto Parmesan Pasta
Happy Holi & Happy St. Patrick's Day! No better way to celebrate both holidays with a copious amount of healthy color on your plate. I made this delicious walnut parmesan pesto, and you have to try it! ⏱️ Total Time: 35 minutes
Ingredients
Pesto
- 2 large handful of kale, spinach, basil (any greens / herbs you prefer)
- 4-6 garlic cloves
- 1/2 C extra virgin olive oil + extra incase it doesn't fully blend
- 1/4 C parmesan cheese
- 1/4 C walnuts or almonds
- 1 lemon
- salt, pepper, and chili flakes to taste
Pasta
- 2 C dry pasta of choice (I used gluten free)
- saved pasta water
- 1/4 C parmesan cheese
- Panko bread crumbs and goat/parmesan cheese to garnish (I used gluten free)
Instructions
- 1
Blend all of your pesto ingredients in a high powered blender. Add olive oil if you need the pesto to loosen.
- 2
Boil your pasta till al-dente, saving 1/2 C of pasta water.
- 3
Place the pasta back in the pot. Add in 6-8 tbsp of your pesto (you will have some leftover), pasta water, parmesan, and salt/pepper. Rapidly mix over medium heat until sauce starts to thicken and becomes creamy.
- 4
Place in a baking dish, and top with panko, dollops of goat cheese, and parmesan.
- 5
Bake at 450 for 10-12 minutes until golden-brown and bubbly! Enjoy!
Pairs Perfectly
Dost
This fruit forward sauce has elements of sweet from the pineapple and mango, but packs in a punch with the red chili flakes and roasted Serrano peppers. 🌟 Key Features: Heat Level: ⭐⭐⭐☆☆ (Medium) Primary Ingredients: Mango, Pineapple, Serrano Chili, White Vinegar, Flavor Profile: Sweet n Spicy Perfect With: Paani Puri, Greek yogurt, dips 👨🍳 Chef's Favorite: This is ideal on your charcuterie board!