Linguine With Walnut-Parsley Pesto Recipe
Linguine with walnut-parsley pesto recipe - Cook linguine in a large saucepan of boiling salted water until al dente (5-6 minutes), then drain, reserving a few tablespoons of cooking water, and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 400 gm dried linguine
- 2 cups flat-leaf parsley (firmly packed)
- 50 gm walnuts
- 20 gm pecorino, finely grated, plus extra to serve
- 1 garlic clove
- Finely grated rind of 1 lemon and juice of ½
- 150 ml olive oil
- 1½ tbsp walnut oil
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