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.
Roughly chop parsley leaves, grate parmesan and finely chop garlic. Set aside.
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.
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.
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/