Linguine with Broccolini-Walnut Pesto

Womenscorner Desk
November 10, 2020

Ingredients :

Broccolini-Walnut Pesto & Pasta :

- ⅓ cup plus ¼ cup halved walnuts

- ½ pound broccolini

- 1 clove garlic, peeled

- ½ lemon, juiced

- Pinch of crushed red pepper

- Pinch of kosher salt

- ½ cup extra virgin olive oil

- ½ cup grated Parmesan cheese

- 1 pound linguine

Garlic-Roasted Cherry Tomatoes :

- 2 10oz containers of cherry tomatoes, halved

- 6 garlic cloves, minced

- 2 tablespoons olive oil

- 1 teaspoon kosher salt

- 2 teaspoons black pepper

Method : Pre-heat oven to 375F degrees. Toss walnuts on a baking sheet and bake for 3-5 minutes, until fragrant and golden. Remove walnuts from oven and let cool, then roughly chop and put aside. Bring an outsized pot of generously salted water to a boil. Add broccolini and blanch until tender, usually 2-3 minutes. (Blanch a touch extra for garnish, if desired)

Drain and rinse broccolini in cold water to chill , then drain again. Chop and discard stems. Add clove of garlic to kitchen appliance and mince. Add the ⅓ cup walnuts and pulse until fine, scraping the walnuts from the sides of the bowl. Add the broccolini, juice , red pepper and salt, processing until fine. While processing, slowly add the vegetable oil. Scrape down the bowl and add parmesan cheese and process until combined, adding additional salt if desired. Cook linguini consistent with packaging instructions. Combine pesto and linguini during a large bowl and serve. Garnish with additional walnuts, roasted tomatoes and extra broccolini florets.

Garlic Roasted Tomatoes : In a medium bowl, toss tomatoes with olive oil, garlic, salt and pepper. Transfer to a baking sheet and spread out on to an even layer. Bake for 20-25 minutes in 375 degree oven, until soft and fragrant.