Spaghetti with Walnut and Anchovy Pesto

Spaghetti with walnut and anchovy pesto are a tasty and intriguing variant of the classic Genoese pesto. Here is the recipe:

Ingredients

• 320 g spaghetti
• 100 g shelled walnuts
• 50 g anchovies in oil
• 1 clove of garlic
• 30 g grated Parmesan
• 30 g grated Pecorino
• Fresh parsley to taste
• 100 ml extra virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. First, prepare the walnut pesto. In a food processor, add the walnuts, the garlic clove (removed of its central germ to make it more digestible), a handful of parsley, the anchovies well drained from their preserving oil and start blending.
2. While the processor runs, gradually add the extra virgin olive oil until you obtain a smooth cream. Transfer the pesto to a bowl and stir in the grated cheeses, mixing well to combine everything. Season with a pinch of pepper.
3. Bring a pot of salted water to a boil and cook the spaghetti until al dente. While the pasta cooks, if the pesto is too thick, you can add a little cooking water to make it creamier.
4. Drain the spaghetti, reserving some of the cooking water. Transfer the hot pasta to a large bowl and toss with the walnut and anchovy pesto, mixing well. If needed, add a little cooking water to help distribute the pesto.
5. Serve the spaghetti immediately, hot, with a sprinkle of grated cheese and a final grind of pepper.

Trivia

Walnut pesto is a very common variant in Italy, especially in the North, where walnuts are a widely used ingredient in cooking. Anchovies add a touch of savoriness that pairs perfectly with the sweetness of the walnuts, creating a delicate yet decisive contrast.