Pappardelle Pasta with Parsley-Pesto Sauce
Rustic pappardelle with an easy parsley pesto recipe made with parsley and pistachios. Unplug the food processor and make this simply delicious sauce right on your cutting board!
Ingredients
- ¼ cup (35 g) pistachios or whole almonds toasted for 10 minutes in the oven at 350 degrees
- 2 tablespoons (30 g) chopped red onion or shallot
- 1 scallion chopped
- 1 garlic clove crushed with flat side of a chef's knife
- 2 cups Italian flat-leaf parsley leaves (from about 1 large bunch)
- ⅓ cup (75 ml) extra virgin olive oil
- ⅓ cup (35 g) grated Parmigiano Reggiano cheese
- Kosher salt
- Freshly ground black pepper
- ½ pound (225 g) pappardelle or fettuccine pasta
- ½ pound (225 g) green beans stem ends trimmed and sliced in half
Instructions
- Bring a large pot of salted water (about 1/4 cup kosher salt for 5-6 quarts water) boil.
- Put the pistachios on a cutting board and chop into crumbs with a large knife. Pile the onion, scallion, garlic and parsley on top and chop everything together until fine.
- Transfer parsley mixture to a bowl. Stir in olive oil, cheese, 1 teaspoon salt and black pepper to taste.
- Put the pasta into the boiling water and cook until almost al dente. Toss in the green beans and cook a few more minutes. Just before draining, scoop out ¼ cup of the pasta water and stir into the pesto.
- Toss the hot pasta and green beans with the pesto and serve. Sprinkle with additional cheese, if desired.
Notes
Inspired by a recipe in The Splendid Table's How to Eat Supper.
Nutrition
Serving: 1gCalories: 487kcalCarbohydrates: 50gProtein: 15gFat: 26gSaturated Fat: 5gCholesterol: 53mgSodium: 168mgPotassium: 518mgFiber: 5gSugar: 4gVitamin A: 3068IUVitamin C: 48mgCalcium: 189mgIron: 4mg