Recipe

Linguine With Lemon Walnut Pesto Recipe


Linguine With Lemon Walnut Pesto Recipe
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This wonderful dish experiments with the nutty flavors blended in a traditional pesto! Magnifico!

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Ingredients
  • 1 cup walnuts, toasted
  • 1 tablespoon fresh lemon zest, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup fruity extra-virgin olive oil
  • 1 1/2 teaspoons fresh lemon juice
  • 1 pound linguine - preferred type of pasta, i.e. penne
  • Lemon balm (optional)
  • Substitution tips: Almonds and pecans both work nicely in place of the walnuts. Lemon thyme is a good substitute if lemon balm is not available.

Directions
  1. 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.
  2. 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.
  3. Cook the pasta until al dente. Drain well, reserving 1/4 cup of the pasta water.
  4. 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.
  5. To serve, divide the pasta among large bowls and sprinkle with some shredded fresh lemon balm, if desired.
  6. Recipe from ivillagefood

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Comments


Oh, this sounds so good!!


This sounds realllly good, thanks!


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Alterations


I tried this one tonight and thought it was OK but wouldn't make it again. It's nutritious, low fat, but would suit a bit a creamy white sauce. I can see using 1 tablespoon of garlic and some heavy cream reduced in a saucepan, then add the remaining recipe.


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