Author Notes
The Aglio Et Olio (garlic and olive oil) sauce is what takes the toasted walnuts and mushrooms to another level. The peas add a sweetness to the earthy flavor of this dish. It's simple yet sophisticated. —Veganosity
Ingredients
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1 pound
Pasta - any shape will do
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1/2 cup
olive oil
-
1 tablespoon
olive oil
-
4
cloves of garlic - minced
-
3 tablespoons
salt
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1 teaspoon
salt
-
2 cups
peas
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2 cups
toasted walnuts
Directions
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Fill a pasta pot ¾ of the way full, add the 3 tablespoons of salt, and bring to a boil. Add the pasta to the water and stir once so it doesn’t stick together. Cook according to the directions on the package.
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Preheat the oven to 385° and roast the walnuts until they begin to look slightly brown and they are crisp. Approximately 4 minutes. Keep a close eye on them so they don’t burn.
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Wash the mushrooms and pat dry with a paper towel. Heat 1 tablespoon of olive oil in a medium saute pan. When the oil is hot add the mushrooms – top side down- and brown. Approx. 3 minutes. Turn and cook for 3 more minutes or until they are spongy to the touch. Salt and pepper to taste. Remove from heat and set aside.
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Steam the peas in water until firm, but not mushy. They should be al dente.
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In a small saucepan heat the ½ cup of olive oil. When it’s hot add the garlic and lower the heat to a low simmer. Stir the garlic until it begins to turn golden. Remove from the heat.
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Drain the pasta and place it in a large bowl. Add the peas, mushrooms, and walnuts. Add the oil and garlic and combine well.
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