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Pasta with Nut Pesto

Submitted by Sicily

Serves: 6-8
Prep Time: 30 min

  • 1/4 cup hazelnuts
  • 1/4 cup almonds
  • 1/4 cup walnuts
  • 1/4 cup pistachios
  • 1/4 cup pine nuts
  • 3 cloves garlic
  • 1 cup basil
  • 3 tablespoons chopped flat leaf parsley
  • 1/4 cup grated Parmesan cheese plus extra for serving
  • 1/4 cup grated Peccorino cheese
  • salt
  • freshly ground black pepper
  • 6 tablespoons olive oil plus extra if needed
  • 2 pounds casareccia, gemelli or penne pasta
  • 2 tablespoons butter

Combine hazelnuts, almonds, walnuts, pistachios, pine nuts, garlic, basil, parsley, Parmesan and Peccorino cheeses in bowl or food processor. Add salt and pepper to taste. Puree while adding olive in slow,steady stream. Do not over-puree; nuts should be grainy and crunchy and mixture should be thick, creamy and spreadable. puree in batches if necessary to achieve desired consistency.

Bring large pot of salted water to boil and add pasta. Cook until tender but firm to bite, about 10 minutes. Strain into large bowl, reserving 1 1/2 cups pasta water for sauce.

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