Pappardelle with California Walnut Pesto

  • Yield: 16 servings
  • Total Time: 20 min
Pappardelle with California Walnut Pesto


California walnuts add flavor and texture to crushed herbs and warm pasta in this classic Italian dish. Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA. Kitchen Hack: Use an ice cube tray to save leftover sauce.


  • 3 1/2 cups California walnuts, toasted
  • 4 cups Italian parsley leaves, packed
  • 2 cups Parmigiano Reggiano cheese, freshly grated
  • 4 garlic cloves
  • 1 1/2 cups extra virgin olive oil
  • Salt and pepper to taste
  • 4 pounds pappardelle pasta, fresh
  • 1 1/2 cups California walnuts, toasted, chopped
  • Parmigiano Reggiano cheese (optional)


  1. Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
  2. With motor running, slowly pour in half of the oil; purée until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups).
  3. Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.
  4. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.

nutrition facts

Based on 16 servings

Per serving:

  • Calories440
  • Total Fat24 g
  • Polyunsaturated Fat10 g
  • Cholesterol4 mg
  • Sodium87 mg
  • Carbohydrates45 g
  • Dietary Fiber4 g
  • Protein12 g

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