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Pasta with Parsley, Caper and Hazelnut Pesto

Pasta with Parsley, Caper and Hazelnut Pesto

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes

With salty, tangy pecorino Romano as the cheese, this pesto is chock-full of bold ingredients, but the leaves from a full bunch of grassy, verdant parsley helps keep the flavors in check. Be sure to use flat-leaf parsley, as it’s more flavorful than curly. We liked this with long, skinny pasta shapes.

Ingredients
  • 2¾

    ounces pecorino Romano cheese (without rind), chopped into rough 1-inch pieces

  • ⅓

    cup roasted or raw hazelnuts

  • ¼

    cup drained capers

  • 1

    medium garlic clove, smashed and peeled

  • Kosher salt and ground black pepper

  • ⅓

    cup extra-virgin olive oil

  • Leaves from 1 bunch flat-leaf parsley, roughly chopped

  • 1

    pound fettuccini OR linguine

  • Optional garnish: red pepper flakes OR lemon wedges OR both

In a food processor, pulse the pecorino to the texture of coarse sand; transfer to a bowl. Process the hazelnuts, capers, garlic and ½ teaspoon pepper until finely chopped, scraping the bowl.

Add the pecorino and half the oil, then process until smooth. Add the parsley and remaining oil; pulse until creamy. Cook the pasta in a large pot of salted water until al dente.

Reserve 1 cup water, then drain. Toss the pasta with the pesto, adding cooking water as needed to help the sauce cling. Season with salt and pepper.

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