Spaghetti With Tomato and Walnut Pesto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Andy Baraghani
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Ingredients
- 2/3 cup walnuts
- 2 pints cherry tomatoes, halved
- 2 tablespoons plus 1/3 cup olive oil, plus more for drizzling
- Kosher salt
- 6 oil-packed anchovies, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon crushed red pepper flakes
- 1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
- 1 teaspoon freshly ground black pepper
- 12 ounces spaghetti
- 1/2 cup (packed) basil leaves
Instructions
- Preheat oven to 350 °F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8 –10 minutes. Let cool.
- Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5 –7 minutes. Let cool.
- Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
- Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
- Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Nuts, Walnuts, Basil.
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