Red Pepper & Walnut Pesto Pasta

Instructions

1. Prepare Pasta Water

   2 min hands-on

   • Fill a large pot with water and season generously with salt.
   • Bring the water to a boil over high heat.

2. Toast Walnuts

   3 min hands-on1 min waiting

   • Heat a dry skillet over medium heat.
   • Add walnuts and toast for 2-3 minutes, stirring occasionally, until fragrant and slightly golden.
   • Remove from skillet and let cool.

3. Blend Pesto

   3 min hands-on

   • In a blender or food processor, combine toasted walnuts, pickled red peppers, fresh basil leaves, anchovy fillets, capers, grated Parmesan cheese, distilled vinegar, olive oil, salt, and black pepper.
   • Blend until smooth and creamy.
   • Adjust consistency with a splash of water or olive oil if needed.
   • Taste and adjust seasoning as necessary.

4. Cook Pasta

   3 min hands-on

   • Add whole-grain pasta to boiling water.
   • Cook for 2 minutes less than package instructions for al dente texture.
   • Reserve one cup of pasta water before draining.

5. Combine Pasta and Pesto

   3 min hands-on

   • Return drained pasta to the pot over low heat.
   • Add prepared pesto and a splash of reserved pasta water, stirring to coat evenly.
   • Continue adding pasta water until sauce is creamy and clings to pasta.

6. Adjust Seasoning

   1 min hands-on

   • Taste pasta and adjust seasoning as needed.
   • Add more Parmesan for richness, a drizzle of olive oil for smoothness, or additional salt and pepper.

7. Serve Pasta

   2 min hands-on

   • Divide pasta between serving bowls.
   • Sprinkle with grated Parmesan, drizzle with olive oil, and finish with freshly ground black pepper.
   • Serve immediately and enjoy.
   • Cooking tips:
   • For extra depth of flavor, roast the walnuts in the oven at 350°F (175°C) for 8-10 minutes instead of toasting them in a skillet.
   • If you prefer a milder spice level, reduce the amount of pickled peppers or rinse them under cold water before blending.
   • Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days. Add a thin layer of olive oil on top to prevent it from oxidizing.
   • For added texture, reserve a small handful of toasted walnuts and chop them finely to sprinkle on the finished dish.