Linguine with Walnut-Parsley Pesto


Slideshow: Fast Weekday Pastas


  • Servings: 4

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  • 1 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 2 small garlic cloves, minced
  • 1/4 cup toasted walnut pieces
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup ricotta
  • Salt and freshly ground pepper
  • 3/4 pound linguine

How to make this recipe

  1. In a mini food processor, pulse the parsley with the basil and garlic until chopped. Add the walnuts, Parmesan cheese and olive oil and process to a paste. Transfer the pesto to a large bowl, stir in the ricotta and season with salt and pepper.

  2. Cook the linguine in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the pasta with the pesto and the reserved cooking water, season with salt and pepper and serve.

Contributed By Published May 2001

500809 recipes/linguine-with-walnut-parsley-pesto 2013-12-06T23:35:45+00:00 Joanne Weir fast-column|dinner-party|italian|pasta-and-noodles|4|fast|vegetarian|weeknight-dinner may-2001,joanne weir,pesto sauce,pasta recipe,italian food,fast pasta,walnut parsley pesto recipes,linguine-with-walnut-parsley-pesto 500809

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