International Recipes, Italian Dishes, Pasta, Uncategorized, Vegetarian Spaghetti with Basil Walnut Pesto July 16, 2018 Spaghetti with homemade pesto is my favourite pasta dish! My version of this best ever Italian invention is made with walnuts instead of pine nuts. I’ve been tweaking this recipe for a long time and finally found the perfect way to prepare it with the right amount of all ingredients: I added some dried tomatoes, but not too many. This gives it a hint of sour juiciness. I used just the right amount of garlic, so it doesn’t overpower all the other wonderful flavours. The pesto – pasta ratio is now perfect (I like it heavy on the pesto side). Stella and I both prefer whole wheat pasta. You get more nutrients, keeping you full for longer, making your meal healthier, plus they are just as delicious as regular pasta. The pasta really should be al dente (perfectly done, not too soft, with a bit of a bite). As an Iranian I go mad for walnuts, so I use them instead of pine nuts (although it is of course super tasty with pin nuts, too). Time: Prep: 10 min Cook: 10 min Total: 20 min Ingredients (serving 2): 200g whole wheat spaghetti [2 cups] water 1 bunch basil 8 pieces of dried tomatoes in oil [1/4 cup] 50g parmesan (grated) [1/2 cup] 60g walnuts [1/2 cup] 2 cloves garlic 4 tbsp olive oil (or oil from the dried tomatoes) 2 litre water to cook the pasta salt Instruction: Bring the water to boil and cook the pasta until it’s al dente. Follow the instructions on the packaging (Usually 8 to 10 minutes). In the meantime grate the parmesan, skin off the garlic cloves, and transfer all the other ingredients to a blender and blend them until smooth. Once the pasta is almost done transfer 1 tbsp of pasta water to the blender with the pesto and blend again for a few seconds. When the pasta is cooked, drain it and add it straight back to the pan. Add the pesto and combine everything until all the spaghetti are covered in pesto. Serve and enjoy! I dare you to try this pesto recipe. I’m sure you won’t regret it. Download my recipe here: ♥ Save this recipe Find ingredients save recipes, make lists, & shop with foodspace Print Spaghetti with Basil Walnut Pesto Course Main Course Cuisine Italian Keyword basil, dried tomatoes, Pasta, pesto, spaghetti, walnuts Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 2 people Author Hami Ingredients 2 cups whole wheat spaghetti (200g) 1 bunch basil 1/2 cup parmesan (50g) 1/2 cup walnuts (60g) 1/4 cup dried tomatoes in oil (approx. 8 pieces) 4 tbsp olive oil (or oil from the dried tomatoes) 2 cloves garlic 8 cups water (2 litres) to cook the pasta salt to taste Instructions Boil the water and salt it generously. Cook the spaghetti until they're al dente (See the instructions on the packaging, usually 8 to 10 minutes). Skin off the garlic, and grate the parmesan. Transfer all the ingredients to a small blender and blend until smooth. When the pasta is almost done take a tbsp of the pasta water and add it to the pesto. Blend again for a few seconds. Once the pasta is al dente drain it and quickly transfer it back to the pan (don't rinse with cold water!). Add the pesto and combine everything well. Serve and enjoy! I’d love to hear your thought on my pesto recipe! Leave me a comment! You’d like to see more pasta recipes? You can find them here. Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window) Related Previous Sweet Persian Rice - Shirin Polo Newer Chicken Sandwich with Mushrooms and Cheese You May Also Like Cheesy Cajun Steak Tacos February 4, 2019 Khoresh-e Gheymeh Bademjan – Lamb Aubergine Stew with Split Peas March 29, 2019 Khoreshte Gardan – Persian Lamb Neck December 17, 2018 Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Name * Email * Website Recipe Rating Comment Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.