Parsley, Walnut, Black Olive Pesto over Whole Wheat Spaghetti - not TNT

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Parsley, Walnut, Black Olive Pesto over Whole Wheat

Spaghetti - not TNT

2 1/2 cups lightly packed Italian parsley leaves

(about 1 large bunch)

1/2 cup toasted walnuts

1/2 cup (about 4 ounces) chèvre (fresh goat cheese),

crumbled

1/4 cup pitted black olives, such as kalamata,

coarsely chopped

1/2 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil

1 pound dried whole wheat spaghetti

 

 

 

Bring a large pot of salted water to a boil.

Place parsley, walnuts, chèvre, olives, pepper, and a

generous pinch of salt in a food processor. Pulse

until ingredients are coarsely chopped and mixed

together. With the machine running, slowly add the oil

in a thin stream.

Cook pasta according to package directions. Reserve

1/4 cup of the pasta water before draining. Drain

pasta in a colander and immediately return it to the

empty pot.

Add the pesto and toss to combine. Stir in the

reserved pasta water to create a creamier sauce. Taste

and, if necessary, adjust seasoning; serve

immediately.

 

Makes 4 servings

 

Source: Regan Burns for Chow dot com

Formatted by Chupa Babi in MC: 07.21.07

 

ChefNote: Sometimes tradition needs a little shaking

up, so in this dish we’ve combined parsley, black

olives, walnuts, and goat cheese (ingredients more

common in French cooking than Italian) to make a quick

and tangy variation of classic pesto. Whole wheat

spaghetti adds heartiness and a little fiber. Enjoy!

 

What to buy: Whole wheat pasta lends a nutty undertone

to this dish, though you could also use egg pasta.

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