Pasta with Walnut Pesto
Salsa di noci is a comforting no cook white walnut pesto, perfect to be eaten with gnocci, elbows or orechiette. The best part, you can have dinner ready in less than 15 minutes.
- 1 package of orechiette
- 1 cup of walnuts shelled
- ¼ of pine nuts
- 2 garlic cloves
- ½ cup of Parmesan cheese grated
- 1/3 cup of Nestlé® Carnation® Evaporated Milk
- Coarse sea salt
- Extra virgin olive oil
- 3 tablespoons of fresh curly parsley chopped
Cook the orechiette al dente, following the package directions.
In the bowl of a food processor, add the walnuts, pine nuts, garlic, cheese, evaporated milk and salt.
Pulse and while processing, add the olive oil.
Keep processing until the desired pesto consistency is reached.
Serve the orechiette with the walnut pesto, shave some Parmesan cheese on top, and sprinkle with chopped parsley.
Serving: 1cup | Calories: 579.5kcal | Carbohydrates: 62.01g | Protein: 17.67g | Fat: 29.95g | Saturated Fat: 4.95g | Cholesterol: 9.79mg | Sodium: 155.09mg | Potassium: 350mg | Fiber: 4g | Sugar: 4.25g | Vitamin A: 267.56IU | Vitamin C: 3.49mg | Calcium: 175.34mg | Iron: 2.1mg