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Pasta with Walnut and Pecan Pesto Recipe

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One taste of this easy to prepare pasta creation, loaded with pleasing flavors and textures, will convince you that it should be an often served dish.

Pasta with Walnut and Pecan Pesto Recipe (+)

Directions

Preheat oven to 350°F.
Bring a large pot of water to a boil. Salt generously.
Spread walnuts and pecans on baking sheet. Toast for 5-10 minutes, until fragrant, lightly browned; stirring occasionally.
Remove from the oven and let cool completely. Coarsely chop the nuts in a food processor.
Place 1/2 the nuts, basil, garlic and pulse until it becomes combined and nuts are finely chopped up.
With machine on, add the olive oil in a thin stream and process until pesto is almost smooth. Add 1/2 cup of the shredded parmesan and pulse just until incorporated.
Transfer to a small bowl and season with salt and pepper.
Add pasta to boiling water, cook until al dente; approximately 10 minutes. Drain pasta; reserve 1/2 cup pasta water.
In large serving bowl, add spinach and pesto and sautéed mushrooms. Toss well.
Add the reserved pasta water and toss again to combine.
Toss the pesto with the pasta.
Garnish with the remaining 1/4 cup parmesan cheese and reserved nuts.

Container: food processor, baking sheet, large pot for pasta

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Description: 1 large bowl full

Servings: 6

Enter desired servings:

Ingredients

-		1/2 cup walnuts
-		1/2 cup pecans
-		2 cups basil leaves, lightly packed
-		1 garlic clove, sliced or 1 tsp crushed garlic
-		1/4 cup olive oil
-		3/4 cup parmesan cheese - freshly grated
-		salt and pepper to taste
-		1 pound fettuccini or spaghetti
-		1 package frozen spinach, thawed, squeezed dry or 1 bunch of frech spinach, roughly torn up
-		1 (8 oz.) package baby bella mushrooms, sliced
-		2 tablespoons butter or margarine

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