The walnut pesto pasta is a very delicious first course, creamy and very full-bodied although it is really very simple to make.
The preparation of this dish is reminiscent of the classic Genoese pesto but in this case the real protagonists are the walnuts that will make this first really incredibly good and fragrant, suitable for many different situations.
So let’s see together how to prepare fusilli with walnut pesto and some equally appreciated and particular alternatives that will amaze your guests with simplicity and taste.
- 400 g of pasta (fusilli)
- 120 g of walnuts
- 3 tablespoons Parmesan cheese
- 1/3 cup of extra virgin olive oil
- raisins to taste
- salt to taste
- pepper to taste
Start with the preparation of walnut pesto. First, shell the walnuts and save only the kernels, which will be added to the mixer along with grated cheese and oil.
Add salt and pepper to taste and let it go to the mixer to obtain a well-oiled and creamy mixture. Decide at this stage the consistency you want to give to your pesto, deciding to add more oil or other nuts according to the greater or less creaminess that you want to give to your plate.
Now, cook the pasta. Fusilli, in fact, should be left to cook in plenty of salted water until al dente. Then, drain them and add them to the pan along with the walnut pesto. Add a couple of tablespoons of cooking water to obtain a dish more homogeneous and creamy. Then add the raisins previously placed in cold water to soften.
Serve the fusilli with walnut pesto to your guests by decorating with a round of pepper when they are still warm.
Consume the fusilli with walnut pesto very hot immediately after preparation.
If you want to make your dish even more special, add soft cheese into pieces during the mincing or add some tablespoons of béchamel to make it even more creamy and appealing.