Spaghetti With Walnut and Pecan Pesto7:43 PM
Iam not much of a pesto lover and neither of them in my home. But we do love pasta with veggies, meat and thick sauce. This recipe had been in my folder for a long time, i found it in a magazine and had a copy it thinking someday i would make this dish. There was a blog event goin on for feb, and the theme was walnuts and pecans ! This recipe flashed in mind and began going through the recipe, it was quite simple and i decided to make it for the event. I made it for dinner and to my surprise we all fell in love with the dish. But the sad part is , i was not able to post the dish before the event deadline.
Now to the recipe,
1/4 cup walnuts- toasted
1/4 cup pecans- toasted
1 cup basil leaves
1 garlic clove, crushed
1/3 cup olive oil
1/2 pound spaghetti
salt and pepper to taste
1 cup mushroom, sliced
1/4 cup parmesan cheese, grated
1 tbs butter
Toast the pecans and walnut on a baking sheet in a preheated oven on 350 degree for about 5-10 minutes, until fragrant and light brown. Remove from the oven and let it cool completely.
Once the nuts are cooled, coarsely chop them in a food processor. Take half of the chopped nuts from the processor and set aside.
Add basil and garlic to the remaining nuts in the processor and pulse until they are combined and the nuts are finally chopped up.
With the food processor on, add the olive oil in a thin stream and process until the pesto is smooth. Add half of the parmesan and process until all are incorporated.
Transfer to a small bowl and season with salt and pepper.
Bring a large pot of water to a boil and add salt. Add in the pasta and cook for 10 minutes, drain and keep aside. Reserve 1/4 cup of pasta water.
Heat butter ina pan and saute the mushrooms with little salt and pepper.
Place pasta in a large bowl, add in the pesto,mushroom and toss well. Add the remaining pasta water and mix again.
Sprinkle on top with the remaining parmesan and chopped nuts.