| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Walnuts |
| 4 |
|
Floz olive oil |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
tb |
Parsley; finely chopped |
| 6 |
|
Floz water |
| 2 |
ts |
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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