How to make it

  • To toast the walnuts, spread them on a cookie sheet in a single layer and place in a 350-degree-F oven for 5 to 10 minutes or until the nuts are golden and slightly fragrant.
  • In a food processor, combine the walnuts, lemon zest and red pepper flakes, pulsing until finely chopped. With the machine running, add the oil in a steady stream, pulsing until a coarse paste forms. Transfer to a large bowl, stir in the lemon juice and season with salt. Set aside.
  • Cook the pasta until al dente. Drain well, reserving 1/4 cup of the pasta water.
  • Add the pasta to the pesto and toss, adding some of the reserved pasta water, 1 tablespoon at a time, if the pasta seems dry. Toss until mixed well.
  • To serve, divide the pasta among large bowls and sprinkle with some shredded fresh lemon balm, if desired.
  • Recipe from ivillagefood

Reviews & Comments 2

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    " It was excellent "
    witchywoman ate it and said...
    This sounds realllly good, thanks!
    Was this review helpful? Yes Flag
  • shirleyoma 10 years ago
    Oh, this sounds so good!!
    Was this review helpful? Yes Flag

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