Pasta with Parsley, Walnut and Caper Pesto

配料

1 pound campanelle OR fusilli OR other short pasta shape

Kosher salt and ground black pepper

½ cup walnuts

2 ounces (without rind) Parmesan cheese, cut into rough 1-inch pieces, plus finely grated Parmesan to serve

4 cups lightly packed fresh flat-leaf parsley (about 1 bunch)

½ cup extra-virgin olive oil

3 tablespoons drained capers

步骤

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain in a colander and return to the pot.

While the pasta cooks, in a food processor, combine the walnuts, Parmesan, ¼ teaspoon salt and ½ teaspoon pepper. Process until the mixture resembles coarse sand, 10 to 20 seconds. Add the parsley, oil and capers; process, scraping the bowl as needed, until almost completely smooth, about another 30 to 40 seconds.

Add the pesto to the pasta in the pot along with ¼ cup of the reserved pasta water, then toss; add more reserved pasta water as needed so the pesto coats the noodles. Taste and season with salt and pepper. Serve sprinkled with grated Parmesan.

备注

This pesto is a classic combination of herb, cheese and nuts, but the addition of a few tablespoons of capers adds a brininess that complements the grassiness of the parsley and the umami of the walnuts and Parmesan. Instead of tossing it with pasta, also try spreading it onto sandwiches or offer it as a sauce for a seared or grilled steak. The pesto can be made ahead and stored in an airtight container in the refrigerator for up to two days.