Spaghetti with Tomato and Walnut Pesto
Ingredients
- 160 ml walnuts, such as fisher® walnuts
- 946 ml cherry tomatoes, halved
- 2 tablespoons plus ⅓ cup olive oil, plus more for drizzling
- Kosher salt
- 6 oil-packed anchovies, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon crushed red pepper flakes
- 14 g Parmesan, finely grated (about ½ cup), plus more for serving
- 1 teaspoon freshly ground black pepper
- 340 g spaghetti
- 120 ml (packed) basil leaves
Instructions
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Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool.
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Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool.
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Pulse anchovies, garlic, lemon zest, red pepper flakes, and NaN g. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in NaN ml oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
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Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving NaN ml pasta cooking liquid.
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Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
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Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
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Do Ahead: Pesto can be made 1 day ahead. Cover and chill.
Notes
Imported from Mela.
