Penne with Toasted Nut and Parsley Pesto
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6
Ingredients
3 cloves medium-large garlic unpeeled1 cup pecans, walnuts, whole blanched almonds, skinned hazelnuts, unsalted pistachios, or pine nuts, or any combination thereof½ cup fresh parsley leaves 7 tablespoons extra-virgin olive oil 1 ounce grated Parmesan cheese (about ½ cup)teaspoon table salt and ground black pepper1 pound penne pasta
Before You Begin
Toasting the unpeeled garlic in a skillet reduces its harshness and gives it a mellow flavor that works well in pesto. The pesto can be stored in an air-tight container in the refrigerator for up to 3 days.
Instructions
- Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard the skins.
- Toast the nuts in a medium, dry skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5 minutes. Cool the nuts.
- In a food processor, process the garlic, nuts, parsley, and oil until smooth, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl and stir in the Parmesan; season to taste with salt and pepper.
- Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain, reserving 1/2 cup cooking water, and return the pasta to the stockpot. Stir 1/4 cup of the pasta cooking water into the pesto and then stir the pesto into the pasta. Toss, adding more pasta cooking water as needed. Serve immediately.
Yield
Serves 4 to 6Ingredients
3 cloves medium-large garlic unpeeled
1 cup pecans, walnuts, whole blanched almonds, skinned hazelnuts, unsalted pistachios, or pine nuts, or any combination thereof
½ cup fresh parsley leaves
7 tablespoons extra-virgin olive oil
1 ounce grated Parmesan cheese (about ½ cup)
teaspoon table salt and ground black pepper
1 pound penne pasta
Ingredients
3 cloves medium-large garlic unpeeled
1 cup pecans, walnuts, whole blanched almonds, skinned hazelnuts, unsalted pistachios, or pine nuts, or any combination thereof
½ cup fresh parsley leaves
7 tablespoons extra-virgin olive oil
1 ounce grated Parmesan cheese (about ½ cup)
teaspoon table salt and ground black pepper
1 pound penne pasta
Ingredients
3 cloves medium-large garlic unpeeled
1 cup pecans, walnuts, whole blanched almonds, skinned hazelnuts, unsalted pistachios, or pine nuts, or any combination thereof
½ cup fresh parsley leaves
7 tablespoons extra-virgin olive oil
1 ounce grated Parmesan cheese (about ½ cup)
teaspoon table salt and ground black pepper
1 pound penne pasta
Before You Begin
Toasting the unpeeled garlic in a skillet reduces its harshness and gives it a mellow flavor that works well in pesto. The pesto can be stored in an air-tight container in the refrigerator for up to 3 days.
Instructions
- Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard the skins.
- Toast the nuts in a medium, dry skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5 minutes. Cool the nuts.
- In a food processor, process the garlic, nuts, parsley, and oil until smooth, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl and stir in the Parmesan; season to taste with salt and pepper.
- Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain, reserving 1/2 cup cooking water, and return the pasta to the stockpot. Stir 1/4 cup of the pasta cooking water into the pesto and then stir the pesto into the pasta. Toss, adding more pasta cooking water as needed. Serve immediately.
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