Pasta With Walnuts And Olive Oil
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup walnut or pecan halves
- ½cup loosely packed parsley leaves, washed and dried
- 1clove garlic
- ¾cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1pound linguine, spaghetti or other long pasta
Nutritional analysis per serving (6 servings)
653 calories; 41 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 13 grams polyunsaturated fat; 60 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 13 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and salt it. Meanwhile, combine nuts, parsley and garlic in a small food processor and turn machine on. (Or use a mortar and pestle.) Add oil gradually, using just enough so that mixture forms a creamy paste. Season to taste with salt and pepper.
- Step 2
Cook pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it, reserving a little cooking water. Toss with sauce. If mixture appears too thick, thin with a little more olive oil or some of the pasta cooking water.
Private Notes
Comments
The variation that Mr. Bittman gave in the original article is our go-to winter pesto: fresh parsley, walnuts, parmesan, and ricotta. Creamy, fresh, delicious, and, thanks to the food processor, easy. In the winter, buy the best bunch of Italian parsley you can find. In the summer, harvest the parsley from your garden. We also make a variation with fresh celery leaves, from celery from the organic farm at our local farmer’s market.
I could not make the paste with walnuts minced....they just would not make a paste!
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