Tomato and Walnut Pesto Rotini

Tomato and Walnut Pesto Rotini
Photo by Photo: Randy Mayor

Ingredients

  • ¼ cup (1 ounce) grated fresh pecorino Romano cheese
  • 1/3 cup chopped walnuts, toasted
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 5 ounces uncooked rotini (corkscrew-shaped pasta)
  • 2 tablespoons fresh lemon juice
  • 3 cups loosely packed basil leaves
  • + 5 more ingredients
    • 2 teaspoons minced garlic
    • ¾ teaspoon salt, divided
    • ¼ teaspoon freshly ground black pepper, divided
    • 5 ounces uncooked multigrain rotini (corkscrew-shaped pasta)
    • 1 cup cherry tomatoes, quartered

1. Combine first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a food processor; process until smooth, scraping sides of bowl occasionally. Gradually add oil through food chute with food processor on; process until smooth. 2. Cook pastas according to package directions, omitting sa...

View full recipe at My Recipes

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