Bucatini With Walnut Parsley Pesto Recipes

BUCATINI WITH WALNUT-PARSLEY PESTO

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.

WALNUT AND PARSLEY PESTO

Steps:

• Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
• Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.

PESTO WITH WALNUTS

Steps:

• Combine basil, walnuts, and garlic in a food processor; blend well. Stop the motor and add oil; process until well mixed. Add Parmesan cheese, salt, and pepper; process briefly once more.

BROWN BUTTER BUCATINI WITH WALNUTS

Steps:

• In a food processor (or chop by hand) add the walnuts, parsley and zest from half a lemon. Process until crumb in form. Set aside.

PARSLEY PESTO

Steps:

• Combine fresh parsley, walnuts, garlic, and parmesan, and extra virgin olive oil in your favorite food processor.
• Process all ingredients on high until they have combined.
• Season to taste with salt and pepper.

WALNUT-PARSLEY PESTO

Steps:

• Put the parsley, walnuts, cheese, scallions, and 1 tsp. salt in a food processor. Turn on the machine and slowly pour the olive oil in through the feed tube. Process until the mixture comes together into a thick paste. With the machine running, add the lemon juice and 3 to 4 Tbs. water to thin the mixture to a thick, paste-like consistency. Adjust the seasoning with salt, pepper, and more lemon juice to taste.

MINT PARSLEY WALNUT PESTO WITH SPAGHETTI RECIPE

Steps:

• Cook spaghetti according to the recipe. Before draining, reserve 1 cup of spaghetti water for the pesto.
• While the pasta is cooking. Add the parsley and mint to a strainer, blanch for 3 minutes in boiling water while the spaghetti is cooking underneath. Then remove the strainer and run under cold water for a few minutes. Then press the blanched herbs and dry them off. Add them to the food processor.
• In the food processor, add walnuts, 2 garlic, 3 tablespoon of olive oil. add salt, pepper, romano cheese, and add 1 cup of spaghetti water to make the pesto starchy.
• After draining the pasta. Add 3-4 tablespoons of the pesto to the saucepan where the spaghetti was. Then add the spaghetti (cooked) on top. With a little heat, stir spaghetti slowly. Since it is Gluten Free pasta, it may break into pieces of you stir too quickly. Add more pesto if needed to the spaghetti if it is not coated enough.

BUCATINI WITH PESTO AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
• Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.

BUCATINI WITH ARTICHOKE "PESTO"

Steps:

• Bring water to a boil in a large pot and add salt. Add the bucatini and cook until al dente.
• In the meantime, trim the artichokes: remove the sharp tip, tough leaves, and fuzzy choke. Slice the artichokes and purée in a blender with 6 Tbsp. oil, plenty of parsley, 1/2 garlic clove, 1 bunch of chives, 1/4 cup Grana Padano, salt and pepper. Dilute the artichoke "pesto" with a ladle of pasta cooking water.
• Drain the pasta and toss it with the hot "pesto." Top with plenty of grated roe and serve immediately.

BROWN BUTTER BUCATINI WITH WALNUTS

Steps:

• In a food processor (or chop by hand) add the walnuts, parsley, and lemon juice and lemon zest. Process until crumb form. Set aside.
• Cook bucatini per package instructions.
• In a cast iron skillet or saute pan over low heat, melt butter. Stir often for 10 minutes until browned and the butter gives off a nutty aroma.
• Toss cooked and drained pasta with browned butter and plate. Season with salt and black pepper, then top each plate of bucatini with the walnut parsley mixture.
• Sprinkle with Parmesan cheese if desired and serve with wedges of lemon.