| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Walnuts |
| 4 |
|
Floz olive oil |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
T |
Parsley, finely chopped |
| 6 |
|
Floz water |
| 2 |
t |
Salt |
| 1 |
lb |
Linguini |
| 4 |
|
Floz reserved pasta water |
| 4 |
oz |
Parmesan |
INSTRUCTIONS
Grind walnuts in a food processor but do not over grind. In a large
pan, heat together the nuts, olive oil, garlic and parsley over a
gentle heat until the garlic is softened. Remove from the heat and
keep aside. Cook the pasta in plenty of boiling water (salted) until
"al dente". Keep the heat high and stir regularly to prevent the pasta
from sticking. Drain the pasta and place into the pan containing the
nuts and oil etc, toss the ingredients together. Moisten with a
little pasta water if needed. Add the cheese to the pasta, toss then
remove from the heat. Transfer to a warm bowl and serve immediately.
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