walnut, parsley and parmesan linguini
 
 
Serves: 2 servings
Ingredients
  • ½ lb dried linguini
  • ½ cup of roughly chopped walnuts
  • 1 clove garlic
  • 1 cup parsley leaves (plus extra for garnish)
  • ⅓ cup grated parmesan (plus extra for garnish)
  • 4 tablespoons olive oil
  • ¼ cup reserved cooking liquid from pasta
  • Salt and pepper
Instructions
  1. Fill a large pot with water and bring to a boil. Add salt and pasta and cook till al dente. Reserve 1 cup of pasta water and then drain, set aside.
  2. Roughly chop parsley leaves, grate parmesan and finely chop garlic. Set aside.
  3. Dry the pot 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 infuse the olive for a minute.
  4. Return the pasta to the pot over a low flame. Add the remainder of the olive oil and enough cooking liquid to help coat the pasta with the other ingredients as you combine (took about ⅓ cup for me). 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.
Notes
This recipe can easily be doubled to serve 4 (and use the entire box of pasta).
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/10/10/walnut-parsley-and-parmesan-linguini/