Walnut Lemon Pesto w/ Pasta: Your New Favorite
SUMMER IN SARDINIA - I would imagine - has it’s own special way of making you feel at home. And pasta - I do know - always feels like home. There is nothing like a little comfort food to assist with adrenal fatigue, something that is especially taxing in summer months. Carbohydrates assist with giving the body something to burn easily. The comfort of pasta also rings so close to home for me personally, growing up with an Italian mama comes with it’s own special way of making every pasta dish feel like love.
Although this recipe would be ideal for any time of year, I especially adore it for summer when a red sauce or even an Alfredo - full fat dairy or vegan - is just too darn heavy and also usually has more spice heat in the mix. Which our bodies do need any excess of when already working to balance with the beautiful and long sunshine days.
Without further ado, I would love to share an extra special recipe with you:
Vegetarian with option to be gluten and dairy free…
Ingredients:
1 cup walnuts
1 lb pasta of choice (tagliatelle is my go to)
3 large garlic cloves, finely chopped
1/4 cup fresh lemon juice
3 1/2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
3/4 cup extra virgin olive oil
2 tablespoons salt of choice (Maldon and Redmond’s Real Salt suggested)
1 cup freshly grated pecorino cheese (skip if dairy-free)
Method:
Grind walnuts in a food processor or blender until gently chopped to size of preference, remember that over process can create more of a walnut butter. Go slow and intermittent.
Cook pasta until almost al dente, drain and set aside reserving the pasta water.
In a large saute pan (the biggest one you have), warm the olive oil to cook the walnuts, garlic and parsley over LOW heat until garlic is soft and aromatic.
Add pasta and gently combine, I like to use tongs.
Slowly add about 1/4 cup of the reserved pasta water until you reach the desired sauce consistency.
Add the pecorino (if desired) and enjoy immediately!
