Pasta with Parsley, Walnut and Caper Pesto

• 份量: 6 servings
• 总时间: 30 minutes

配料

1 pound campanelle OR fusilli OR other short pasta shape

Kosher salt and ground black pepper

1/2 cup walnuts

2 ounces (without rind) Parmesan cheese, cut into rough 1-inch pieces, plus finely grated Parmesan to serve

4 cups lightly packed fresh flat-leaf parsley (about 1 bunch)

1/2 cup extra-virgin olive oil

3 tablespoons drained capers

步骤

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain in a colander and return to the pot.

While the pasta cooks, in a food processor, combine the walnuts, Parmesan, ¼ teaspoon salt and ½ teaspoon pepper. Process until the mixture resembles coarse sand, 10 to 20 seconds. Add the parsley, oil and capers; process, scraping the bowl as needed, until almost completely smooth, about another 30 to 40 seconds.

Add the pesto to the pasta in the pot along with ¼ cup of the reserved pasta water, then toss; add more reserved pasta water as needed so the pesto coats the noodles. Taste and season with salt and pepper. Serve sprinkled with grated Parmesan.