Spaghetti with Genovese Pesto, Pecorino Romano, Toasted Walnuts, and Chopped Pistachios

Name: Spaghetti with Genovese Pesto, Pecorino Romano, Toasted Walnuts, and Chopped Pistachios
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 5.5 oz spaghetti (about 160 grams); 4 teaspoons prepared Genovese pesto; Tools:

Fabry @cook_114514940

A delicious pasta dish that makes everyone happy. Tasty, flavorful, and easy to prepare.

Fabry @cook_114514940

A delicious pasta dish that makes everyone happy. Tasty, flavorful, and easy to prepare.

Saved

Ingredients

30 min.

Serves 2 servings

5.5 ozspaghetti (about 160 grams)
4 teaspoonsprepared Genovese pesto
1.5 oz Pecorino Romano cheese (about 40 grams)
Extra virgin olive oil, as needed
1.5 oz toasted walnuts (about 40 grams)
A handful of chopped pistachios
Tools:
Skillets
Pot
Pasta fork

Saved

Steps

30 min.

1

Place a pot on the stove and fill it with cold water for cooking the spaghetti. Cover with a lid and bring to a boil. Once the water boils, remove the lid, add salt to taste, and add the spaghetti, stirring.
2

Meanwhile, shell the walnuts and place them in a metal bowl. Coarsely chop them with a meat mallet. Transfer them to a small skillet and toast over medium-high heat, shaking the pan often. Set aside.
3

Prepare a large, high-sided skillet and transfer the al dente spaghetti to it. Add the Genovese pesto along with a ladle of pasta cooking water.
4

Mix with a pasta fork, drizzling in a little extra virgin olive oil. Continue cooking over medium-high heat, then turn off the heat. Add a generous handful of Pecorino Romano and the toasted walnuts. Mix again, then plate the pasta.
5

Before serving, sprinkle with chopped pistachios.
6

Serve and enjoy.