The addition of flaxseed gives this pasta favorite a healthy boost. This pesto will keep for a week in the refrigerator or up to a month in the freezer. To serve, bring the pesto to room temperature (never heat pesto) and add a little water if necessary to get the right consistency. Read more about the benefits of flaxseed.
- Total Time:
- Servings: 6
Photography: Rita Maas
Source: Body+Soul, April/May 2006
- 1/4 cup walnuts
- 3 tablespoons flaxseeds
- 4 cups (3 ounces) packed flat-leaf parsley leaves
- 2 cloves garlic
- 1/3 cup grated Parmesan, plus more for serving
- 3/4 teaspoon coarse salt, plus more for pasta water
- 1/4 teaspoon ground pepper
- 1 pound linguine
- Grated Parmesan cheese (optional)
Preheat the oven to 375 degrees. Toast walnuts until they are crisp and fragrant, about 7 minutes.
In a food processor combine walnuts and flaxseeds and whirl until the seeds are crushed and somewhat ground, about 1 minute. Add the parsley, garlic, olive oil, Parmesan, 1/2 cup water, salt, and pepper. Puree until smooth and thick.
In a large pot of boiling salted water, cook 1 pound of linguine according to package instructions. Reserve 3/4 cup pasta cooking water. Drain. Spoon half the pesto into the pasta pot, and add the cooked linguine and the reserved pasta cooking water; toss well to coat. Season with salt and serve with additional Parmesan if desired.