Sponsor recipe courtesy of California Walnuts

Pappardelle Pasta with Walnut Pesto

  • Total: 20 min
  • Yield: 16 Servings
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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.

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