Light and refreshing walnut pesto comes together with tender pasta and the perfect breadcrumb topping for the ultimate summer pasta recipe! My Walnut Pesto Pasta with Crunchy Garlic Croutons is simple, easy, no-fuss, and is sure to become a staple recipe in your household, this summer!
Equipment
- 1 Food Processor
Ingredients
For the Walnut Pesto:
- 1 Cup Fresh Parsley
- 1 Cup Fresh Basil
- 4 Cloves Garlic
- ¾ Cups Walnuts
- ¾ Cups Parmesan Cheese freshly grated
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- ⅓ Cup Olive Oil
For the Pasta:
- 1 Pound Penne Pasta you can substitute gluten-free pasta, if desired!
For the Crunchy Garlic Breadcrumbs:
- 3 Tablespoons Olive Oil
- 4 Cloves Garlic mashed
- 1 Cup Panko Breadcrumbs
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Ground Black Pepper
Instructions
- To make this pasta dish, start by preparing the breadcrumbs. Heat a pan, on the stove, over medium-high heat, and add in the olive oil.
- Mash the garlic. Once the pan is hot, add the garlic into the pan and stir for 1-2 minutes, watching it carefully so that it doesn't burn.
- Once the edges of the garlic begin to brown, add in the panko breadcrumbs, sea salt, and ground black pepper. Stir to combine.
- Allow the breadcrumbs to cook for another 4-5 minutes, until they're toasted and browned. Then, remove them from the heat and allow them to cool.
- Next, prepare the pasta by heating a pot full of water, on the stove, until boiling. Follow the package instructions and cook the pasta until it's al dente.
- Once the pasta is done, drain the water from the pot, reserving approximately 1/4 cup of the pasta water for later.
- The, prepare the walnut pesto. In a food processor, add the parsley, basil, garlic, walnuts, grated parmesan cheese, sea salt and ground black pepper.
- Pulse the pesto ingredients together, on-and-off, until the mixture is crumbly.
- Then, slowly add in the olive oil and pulse for another 30 seconds to 1 minute, until the pesto comes together. Taste and adjust the seasonings as needed.
- Finally, toss the pasta in the pesto and some of the reserved pasta water, until the pesto turns into a creamy sauce.
- Garnish the pasta with the toasted breadcrumbs, then serve and enjoy!
Calories: 966kcal | Carbohydrates: 102g | Protein: 28g | Fat: 50g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 25g | Cholesterol: 13mg | Sodium: 1009mg | Potassium: 527mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1734IU | Vitamin C: 23mg | Calcium: 339mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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