Linguine with Pesto di Prezzemolo
By Amanda LuchtelPublished on April 19, 2022
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
2 ounces Parmesan cheese, plus grated Parmesan for serving3 ounces fresh parsley leaves (about 5 cups)1 cup extra-virgin olive oil 1 cup walnuts 2 tablespoons capers, rinsed2 tablespoons lemon juice 2 garlic cloves, peeled2 anchovy fillets, rinsed (optional)½ teaspoon red pepper flakes ½ teaspoon table salt, plus salt for cooking pasta¼ teaspoon pepper 1 pound linguine
Before You Begin
Use a rasp-style grater to grate the Parmesan for serving.
Instructions
- Bring 4 quarts water to boil in large pot.
- Meanwhile, process Parmesan in food processor until finely ground, about 30 seconds; transfer to medium bowl. Process parsley; oil; walnuts; capers; lemon juice; garlic; anchovies, if using; pepper flakes; salt; and pepper until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer pesto to bowl with Parmesan and stir to combine. Season with salt and pepper to taste.
- Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¾ cup cooking water, then drain pasta and transfer to large bowl. Add pesto and ½ cup reserved cooking water to pasta and toss to combine. Season with salt to taste. Adjust consistency with remaining reserved cooking water as needed. Serve immediately, passing grated Parmesan separately.
Time
40 minutesYield
Serves 4 to 6Ingredients
2 ounces Parmesan cheese, plus grated Parmesan for serving
3 ounces fresh parsley leaves (about 5 cups)
1 cup extra-virgin olive oil
1 cup walnuts
2 tablespoons capers, rinsed
2 tablespoons lemon juice
2 garlic cloves, peeled
2 anchovy fillets, rinsed (optional)
½ teaspoon red pepper flakes
½ teaspoon table salt, plus salt for cooking pasta
¼ teaspoon pepper
1 pound linguine
Ingredients
2 ounces Parmesan cheese, plus grated Parmesan for serving
3 ounces fresh parsley leaves (about 5 cups)
1 cup extra-virgin olive oil
1 cup walnuts
2 tablespoons capers, rinsed
2 tablespoons lemon juice
2 garlic cloves, peeled
2 anchovy fillets, rinsed (optional)
½ teaspoon red pepper flakes
½ teaspoon table salt, plus salt for cooking pasta
¼ teaspoon pepper
1 pound linguine
Ingredients
2 ounces Parmesan cheese, plus grated Parmesan for serving
3 ounces fresh parsley leaves (about 5 cups)
1 cup extra-virgin olive oil
1 cup walnuts
2 tablespoons capers, rinsed
2 tablespoons lemon juice
2 garlic cloves, peeled
2 anchovy fillets, rinsed (optional)
½ teaspoon red pepper flakes
½ teaspoon table salt, plus salt for cooking pasta
¼ teaspoon pepper
1 pound linguine
Why This Recipe Works
Knowing that pesto makes the perfect sauce for a comforting pasta dinner, we developed our Pesto di Prezzemolo (Parsley Pesto) recipe to yield the exact amount needed to sauce a pound of pasta. For a sauce that would cling to the noodles rather than slip off and pool at the bottom of the bowl, we reserved ¾ cup of the starchy pasta cooking water to toss with the pesto and pasta. We served the pasta immediately to prevent it from drying out (and cooling off) as it sat.
Before You Begin
Use a rasp-style grater to grate the Parmesan for serving.
Instructions
- Bring 4 quarts water to boil in large pot.
- Meanwhile, process Parmesan in food processor until finely ground, about 30 seconds; transfer to medium bowl. Process parsley; oil; walnuts; capers; lemon juice; garlic; anchovies, if using; pepper flakes; salt; and pepper until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer pesto to bowl with Parmesan and stir to combine. Season with salt and pepper to taste.
- Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¾ cup cooking water, then drain pasta and transfer to large bowl. Add pesto and ½ cup reserved cooking water to pasta and toss to combine. Season with salt to taste. Adjust consistency with remaining reserved cooking water as needed. Serve immediately, passing grated Parmesan separately.
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