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Ingredients
1 lb. fettuccine (or other long, thin pasta such as spaghetti or linguine)1/2 cup raw walnuts
3 medium cloves garlic, smashed
3 Tbsp. extra-virgin olive oil
1/2 cup drained julienned sun-dried tomatoes in oil plus 2 Tbsp. oil from jar (from a 5-oz. jar)
2 Tbsp. tomato paste
2 oz. Parmesan cheese, grated (about 3/4 cup), plus more for topping
1 Tbsp. fresh lemon juice (from 1 lemon)
1/4 tsp. crushed red pepper, plus more to taste
1/2 tsp. kosher salt, plus more for cooking pasta
Directions
Cook pasta in boiling salted water in a large pot according to package directions for al dente. Reserve 1 cup cooking water. Drain pasta and return it to pot.
While pasta is boiling, cook walnuts, garlic, olive oil, and tomato oil in a small skillet over medium, stirring often, until walnuts and garlic are lightly golden, about 3 minutes. Remove half of walnuts with a slotted spoon and set aside.
Add tomato paste to skillet; cook over medium, stirring constantly, until darkened, about 1 minute. Remove from heat and let cool slightly, about 5 minutes. Chop reserved toasted walnuts.
Place tomato-walnut mixture from skillet (including any remaining oil), sun-dried tomatoes, cheese, lemon juice, crushed red pepper, and salt in a food processor; pulse until smooth.
Add pesto to cooked pasta in pot along with 1/2 cup reserved cooking water, tossing to coat. Add more cooking water as needed until sauce reaches desired consistency. Serve topped with chopped walnuts and more cheese, plus more crushed red pepper, if desired.
Make-Ahead: Refrigerate prepared pesto in an airtight container or jar for up to 1 week. Refrigerate leftovers of the finished pasta dish in an airtight container for up to 1 week.
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