You might think of this as winter pesto, with a higher percentage of walnuts and the always-available parsley filling in for summer’s basil—though if you can find good basil, by all means use it.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley, and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
Step 2
Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it—reserve some of the cooking water—and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil. Serve.
