Pasta with Pesto and Toasted Nuts
Simplicity elevated by texture
The most profound Italian cooking wisdom can be summarized in three words: don't overcomplicate things. A bowl of pasta with pesto should contain exactly those elements, plus whatever minor embellishments make the dish sing. In this case, the embellishment is toasted nuts—pine nuts traditionally, though walnuts work beautifully and cost considerably less—which add a textural dimension that plain pesto lacks.
The technique here is almost embarrassingly simple. You cook pasta. You toast nuts in a dry pan. You combine them with pesto and a splash of the starchy pasta water that makes everything cling together properly. You finish with Parmesan and perhaps a thread of good olive oil. The whole operation takes fifteen minutes, most of which is spent waiting for water to boil.
What elevates this from weeknight convenience to something genuinely satisfying is attention to the details. Toast the nuts until they're genuinely fragrant—pale and blonde won't do. Reserve pasta water religiously before draining. Let the pesto warm gently with the pasta rather than shocking it cold. These small adjustments transform the same ingredients from "quick dinner" to "dinner I'd happily serve to guests."
Method
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1
Cook the pasta
Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package instructions until al dente.
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2
Toast the nuts
While pasta cooks, heat a dry skillet over medium heat. Add pine nuts and toast, shaking frequently, until golden and fragrant, 3-4 minutes. Watch carefully—they burn quickly. Transfer to a plate immediately.
💡 Walnuts take slightly longer, about 5 minutes.
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3
Reserve pasta water
Before draining, scoop out about 125ml of the starchy cooking water. You may not use all of it, but you'll want it available.
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4
Combine pasta and pesto
Drain pasta and return to the pot. Add pesto and toss to coat. If the mixture seems dry or sticky, add pasta water a tablespoon at a time until it's glossy and flowing.
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5
Add nuts and cheese
Fold in most of the toasted nuts and the grated Parmesan. Toss gently to combine without crushing the nuts.
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6
Season and serve
Taste and adjust seasoning with salt and pepper. Divide among warmed bowls. Top with remaining nuts, extra Parmesan, and a drizzle of olive oil.
Notes & Tips
Pesto options
- • Homemade pesto is ideal, but good-quality jarred pesto (look for short ingredient lists) produces excellent results. Avoid anything with added cream or cheese fillers.
Pasta shapes
- • Choose pasta with ridges or curves that will catch the pesto and nuts. Penne rigate, fusilli, and orecchiette all work well. Long pastas like spaghetti are less successful here.
The pasta water trick
- • The starch in pasta water helps the sauce emulsify and cling to the pasta. This is the difference between pasta that tastes sauced and pasta with sauce sitting on top.
Variations
- • Add halved cherry tomatoes for freshness
- • Toss in a handful of arugula while the pasta is hot
- • Add blanched green beans for a Ligurian touch
- • Crumble burrata on top for richness
Make it a meal
- • Add shredded rotisserie chicken or white beans for protein.