Ingredients

The following ingredients have 4 Servings
  • 8 ounces rigatoni (or other pasta)
  • 2 tablespoons butter
  • 3/4 cup chopped raw walnuts
  • 2 cloves garlic (minced)
  • zest and juice of 1 lemon
  • 1/4 teaspoon red pepper flakes
  • kosher salt and fresh-ground black pepper
  • 1/2 cup pesto ( jarred or homemade)
  • 1/4 cup grated Parmesan cheese

Instruction

  • Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta and cook to al dente according to package directions. Reserve a scoop of the pasta water in case you want it to loosen the sauce, then drain pasta and set aside.
  • While the pasta cooks, set a large skillet over medium-high heat. When hot, add the butter, walnuts, garlic, lemon zest, red pepper flakes, and a pinch of kosher salt. Toast the mixture, stirring frequently, for 3-4 minutes, until the butter is lightly browned and the walnuts are fragrant and golden. Remove walnuts to a plate and set aside.
  • Add drained pasta to the skillet. Stir well, then add pesto, Parmesan, 1 teaspoon lemon juice, and a pinch of black pepper. Stir well to combine. If you prefer a looser sauce, stir in reserved pasta water a splash at a time until it reaches your desired consistency. Taste and adjust seasoning as desired.
  • Scoop pasta into bowls, sprinkle with walnuts, and add extra lemon juice or Parmesan if you like. Enjoy!