Lemon Walnut Parsley Pesto Pasta

Instructions

1. Cook the Pasta

   3 min hands-on9 min waiting

   • Bring a large pot of salted water to a rolling boil.
   • Cook the whole grain pasta until al dente, about 8-10 minutes, stirring occasionally.
   • Reserve a large mug of pasta water before draining, then set pasta aside.

2. Prepare Garlic and Walnuts

   3 min hands-on

   • Finely grate the garlic into a food processor.
   • Add walnuts, reserving a few for garnish, and pulse until coarse.

3. Make the Pesto

   2 min hands-on

   • Add fresh parsley leaves to the food processor, discarding thick stems.
   • Pour in olive oil and blend until smooth, scraping down sides as needed.

4. Incorporate Lemon

   1 min hands-on

   • Squeeze lemon juice into the pesto mixture.
   • Blend briefly and adjust lemon juice to taste.

5. Combine Pasta and Pesto

   2 min hands-on

   • Transfer drained pasta to a pot or large bowl.
   • Add pesto and toss to coat evenly.
   • Gradually add reserved pasta water until sauce is creamy.

6. Season and Serve

   2 min hands-on

   • Season with salt and freshly cracked black pepper to taste.
   • Serve pasta, garnishing with reserved walnuts and chopped parsley.
   • Cooking tips:
   • For a smoother pesto, blend ingredients for an extra 30 seconds, adding olive oil or pasta water if needed.
   • Toasting the walnuts lightly in a dry skillet for 2-3 minutes enhances their nutty flavor.
   • The starchy pasta water is key to emulsifying the pesto and creating a creamy sauce.
   • Adjust the pesto flavors by adding more lemon juice, olive oil, or salt to taste.