Pasta with Lemon-Walnut Pesto and Breadcrumbs

Ingredients

• 1 pound of pasta
• 2 cloves of garlic, minced
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons extra virgin olive oil
• Juice and zest of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup breadcrumbs

Directions

1. Set a medium skillet over medium heat, then melt the butter together with 1 Tbs. of the oil. Scatter in the breadcrumbs and stir them often until they turn toasty and golden-brown, about 4 minutes; scrape them onto a plate. Mix 1 Tbs. of the cheese through the crumbs, then season that crunchy pile with 1/2 tsp. salt plus 1/4 tsp. pepper.
2. Add the preserved lemon, basil, garlic, walnuts, and lemon juice to a food processor, then pulse until they start to come together. Keep the processor going while you stream in the remaining 1/2 cup oil, stopping once the mixture is finely chopped. Spoon it into a large bowl, then fold in the remaining 1/4 cup cheese along with 3/4 tsp. salt and 1/8 tsp. pepper.
3. Meanwhile, get a large pot of well-salted water boiling. Drop in the pasta and cook it according to the package directions. Before draining, scoop out 1/2 cup of the cooking water, then drain the pasta. Add the pasta to the large bowl with the pesto and toss until coated. If the sauce needs loosening, add the cooking water by tablespoonfuls. Spoon the pasta into four bowls, then finish with the breadcrumbs and torn leaves of fresh basil.