Bitter Greens and Walnut Pesto Pasta
This dish features a robust and slightly bitter pesto made with fresh arugula and radicchio, balanced by the earthy crunch of toasted walnuts. Tossed with al dente pasta, it's a surprisingly satisfying and sophisticated weeknight meal that highlights the complex flavors of simple ingredients.
Prep Time
30 min
Difficulty
Easy
Servings
4
Calories
550 kcal
Instructions
- 1
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
~12 min - 2
While pasta is cooking, toast the walnuts in a dry large skillet over medium heat for 3-5 minutes until fragrant. Remove from skillet and set aside.
~5 min - 3
In a food processor, combine arugula, radicchio, toasted walnuts, garlic, and Parmesan cheese. Pulse until finely chopped.
~3 min - 4
With the food processor running, slowly drizzle in the olive oil until a pesto forms. Stir in lemon juice, salt, and pepper.
~2 min - 5
Reserve about 1 cup of pasta water before draining the pasta. Drain the pasta and return it to the large pot.
~1 min - 6
Add the pesto to the drained pasta. Toss to coat, adding reserved pasta water a tablespoon at a time if needed to reach desired consistency.
~3 min - 7
Serve immediately, garnished with extra Parmesan if desired.
Tips
- For a milder pesto, you can use less radicchio or substitute some of it with more arugula or spinach.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days. Drizzle a thin layer of olive oil on top to prevent browning.
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