Basil is a mere garnish in this nutty, cheesy, peak season pesto sauce.
Step 1
Preheat the oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool.
Step 2
Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool.
Step 3
Pulse anchovies, garlic, lemon zest, red pepper flakes, and ½ oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
Step 4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Step 5
Transfer pasta to a bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
Step 6
Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
Step 7
Do Ahead: Pesto can be made 1 day ahead. Cover and chill.
Were ready to declare these the fluffiest and easiest creamy mashed potatoes around though, if you like yours topped with some crispety cruncheties, we understand. The key here is not to waterlog your spuds. Boiling the potatoes with their skins on means theyll absorb less moisture, yielding a silky mash, not a gummy one. Yukon Golds are ideal, with rich buttery flavor and creamy texture. As for those skins, the ricer or food mill will catch them—great news for lazy cooks everywhere. Want all the pro tips. Watch Andy make them here.!)
If you’re tight on time on Thanksgiving, or any other day you plan to serve these mashed potatoes, you can make this recipe a day in advance and tuck it in the refrigerator. And while you’re at it, you could get a head start with this gravy recipe, which goes great with the potatoes, doesn’t rely on turkey drippings, and can be made up to five days ahead.
