Rich and delicious Walnut Pesto can be made in minutes in a food processor or blender—it will be ready before the pasta has cooked. Make extra; it keeps well for 3 or 4 days in the refrigerator and is good on boiled potatoes and steamed fish.

　　

Ingredients

serves 4 to 6

　　1 pound fettuccine or other pasta

　　

Walnut Pesto

1 cup chopped fresh or canned tomatoes

　　2 garlic cloves, minced or pressed

　　1 tablespoon extra-virgin olive oil

　　1/2 teaspoon salt

　　1 cup toasted walnuts

　　1/2 cup very thinly sliced fresh basil leaves (optional)

　　1 cup grated Pecorino Romano or Parmesan cheese (optional)

　　

Step 1

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about a cup of the pasta-cooking liquid and then drain.

　　

Step 2

Meanwhile, make the Walnut Pesto: In a blender or food processor, purée the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed. If you’re using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.

　　

Step 3

Transfer the drained pasta to a serving bowl. Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it saucy. Serve immediately, topped with basil and grated cheese, if you wish.

　　

Serving & menu ideas

Step 4

Serve with a simple green vegetable, such as broccoli or sautéed greens, or with a spinach salad with Caesar Dressing (page 220). Make Watercress Crostini (page 136) to munch on until the pasta is ready.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.