Spaghetti with Tomato and Walnut Pesto
A unique twist on traditional pasta, combining the richness of walnuts with sweet broiled cherry tomatoes and savory anchovies in a vibrant pesto sauce. This dish balances nutty, briny, and fresh flavors, finished with fresh basil and Parmesan.
Ingredients
- •⅔ cup walnuts
- •2 pints cherry tomatoes
- •2 tablespoons olive oil
- •1 to taste Kosher salt
- •6 pieces oil-packed anchovies
- •2 cloves garlic
- •1 teaspoon lemon zest
- •¼ teaspoon crushed red pepper flakes
- •½ ounce Parmesan
- •1 teaspoon black pepper
- •12 ounces spaghetti
- •½ cup basil leaves
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8-10 minutes. Let cool.
10 min
- 2.
Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5-7 minutes. Let cool.
7 min
- 3.
Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
5 min
- 4.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
10 min
- 5.
Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
3 min
- 6.
Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
2 min
- 7.
Pesto can be made 1 day ahead. Cover and chill.
