Tomato Spaghetti With Walnut Pesto

Tomato Spaghetti With Walnut Pesto


Tomato Spaghetti 

with Walnut Pesto



Image title




INGREDIENTS 


⅔ cup walnuts 

2 pints cherry tomatoes, halved 

2 tablespoons plus ⅓ cup olive oil, plus more for drizzling 

Kosher salt 

6 oil-packed anchovies, coarsely chopped 

2 garlic cloves, coarsely chopped 

1 teaspoon finely grated lemon zest 

¼ teaspoon crushed red pepper flakes 

½ ounces Parmesan, finely grated (about ½ cup), plus more for serving 

1 teaspoon freshly ground black pepper 

12 ounces spaghetti½ cup (packed) basil leaves



RECIPE PREPARATION 


Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool. 



 Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool. 



 Pulse anchovies, garlic, lemon zest, red pepper flakes, and ½ oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper. 



 Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes. 



 Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.Do Ahead: Pesto can be made 1 day ahead. Cover and chill.




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Phone: 530-720-5327
Dated: July 25th 2018
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About Jake: Jake is a driven and passionate young man. His appreciation for real estate and ability to produce a...

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The Gilmour Real Estate Group
2080 E. 20th Street #170
Chico, CA
530-601-4274