If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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.
- Cook pasta according to package instructions. Before you drain your pasta, reserve 1/4 cup of the cooking liquid. Drain pasta.
- 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.
- 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.
- Season to taste and garnish with extra parsley and parmesan to serve.
- This recipe was entered in the contest for Your Best Recipe with Walnuts