Walnut, Parsley and Parmesan Linguine

By • May 1, 2014 2 Comments

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Author Notes: This supper was inspired by a fortuitous rain shower at the farmers’ market that sent me into the nearest marquee for shelter. The stall I sought refuge in presented fresh, creamy, meaty walnuts that bore little resemblance to the ones sold in the supermarket. They were so tasty, they formed the basis of a simple pasta. Amelia

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Serves 2

  • 200 grams linguine
  • 1/2 cup walnuts
  • 1 clove garlic
  • 1 cup parsley (plus extra for garnish)
  • 1/3 cup grated parmesan (plus extra for garnish)
  • 4 tablespoons olive oil
  • 1/4 cup reserved pasta cooking liquid
  • Salt and pepper
  1. Put a big pot of water on to boil, add salt. While water comes to temperature, lightly toast walnuts in a pan, then chop into pieces. Roughly chop parsley leaves, grate parmesan and finely chop garlic. Set aside.
  2. Cook pasta according to package instructions. Before you drain your pasta, reserve 1/4 cup of the cooking liquid. Drain pasta.
  3. In the saucepan you cooked the pasta in, add 1 tablespoon of olive oil and cook the garlic till lightly golden. Add parsley and walnuts and stir to meld flavours for a minute.
  4. Return the pasta to the pot. Add the rest of the olive oil and enough cooking liquid to help coat the pasta with the other ingredients as you combine over a low flame. Add the parmesan and stir to create a creamy coating on the pasta.
  5. Season to taste and garnish with extra parsley and parmesan to serve.

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