Best 4 Spaghettini With Parsley Pesto And Walnuts Recipes
Tantalize your taste buds with a culinary journey to Italy as we present spaghettini with parsley pesto and walnuts, a symphony of flavors that will leave you craving for more. This delectable dish is a harmonious blend of textures and tastes, featuring tender spaghettini pasta coated in a vibrant parsley pesto, a vibrant sauce bursting with the freshness of parsley, the nuttiness of walnuts, and the sharpness of garlic. Topped with a generous sprinkling of walnuts, this dish is a textural delight that will keep you coming back for more.
This recipe is just one of the culinary gems featured in our comprehensive article, where you'll find a treasure trove of other enticing dishes to satisfy your cravings. From the classic spaghetti with tomato sauce, a timeless Italian staple, to the innovative spaghetti with zucchini and sun-dried tomatoes, a delightful vegetarian option, our article has something for every palate. And for those who love seafood, the spaghetti with mussels and white wine is a must-try, a delightful combination of briny mussels and aromatic white wine.
Whether you're a seasoned chef or just starting your culinary adventure, our article provides clear and concise instructions, ensuring that you can recreate these Italian masterpieces in the comfort of your own kitchen. With detailed ingredient lists, step-by-step guides, and helpful tips, you'll be able to whip up these dishes with confidence and impress your friends and family. So, gather your ingredients, put on your apron, and embark on a culinary journey to Italy with our collection of spaghettini recipes.
FETTUCCINE WITH PARSLEY PESTO AND WALNUTS
A twist on pesto -- with parsley and walnuts -- gives fettuccine springtime color and freshness. It's sure to impress the fussiest guests.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.
- To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan.
Nutrition Facts : Calories 513 g, Fat 20 g, Fiber 5 g, Protein 16 g
SPAGHETTI SQUASH WITH PARSLEY WALNUT PESTO
Categories Microwave Cheese Vegetable Side Vegetarian Quick & Easy Walnut Squash Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 10
Steps:
- Pierce squash all over with a sharp small knife. Cook in a microwave oven (see cooks' note, below) at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
- While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
- Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.
- While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.
BUCATINI WITH WALNUT-PARSLEY PESTO
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Provided by Chris Morocco
Categories Bon Appétit Pasta Chile Pepper Kid-Friendly Dinner Walnut Parsley Healthy Low Cholesterol Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.
- Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
- Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
- Do Ahead
- Pesto can be made 2 days ahead. Cover and chill.
SPAGHETTI WITH WALNUTS, RAISINS & PARSLEY
Use up leftover Christmas fruit and nuts in this superhealthy and super quick meal
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta in boiling water, following pack instructions. Meanwhile, heat the oil in a frying pan and cook the onions until soft and golden brown - about 8-10 mins. Add the raisins and stock and cook for 2-3 mins until hot through. Toss with the pasta, Parmesan, walnuts and parsley.
Nutrition Facts : Calories 526 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.44 milligram of sodium
Tips:
- Choose high-quality ingredients: Use fresh herbs, nuts, and cheese to make the most flavorful pesto. Look for spaghettini made with durum wheat semolina for a better texture and taste.
- Toast the walnuts: Toasting the walnuts intensifies their flavor and makes them more fragrant. You can toast them in a skillet over medium heat or in the oven at 350°F for 5-7 minutes, stirring occasionally.
- Use a food processor or blender: A food processor or blender is the best way to make a smooth and creamy pesto. If you don't have one, you can use a mortar and pestle, but it will take longer.
- Taste and adjust the seasoning: Pesto should be flavorful but not overpowering. Taste the pesto before serving and add more salt, pepper, or lemon juice as needed.
- Serve immediately or store for later: Pesto is best served immediately after making, but it can also be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Conclusion:
This spaghettini with parsley pesto and walnuts is a delicious and easy-to-make meal that is perfect for any occasion. The pesto is flavorful and creamy, and the walnuts add a nice crunch. This dish is sure to please everyone at your table.
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