Pasta dishes filled with greens, veggies and light sauces are my go to when it starts hitting triple digits. Great and easy for family and friends entertaining or a quick and simple meal for a Friday night in with your significant other. Feast on this yummy summery pasta dish.
Ingredients:
200g Linguine
1/2 cup of walnuts
1 clove garlic
I cup parsley leaves (plus extra for garnish)
1/3 cup grated parmesan (plus extra for garnish)
4 tablesppons olive oil
1/4 cup reserved cooking liquid from pasta
Salt and Pepper
Instruction:
Put a big pot of water on to boil, add salt. While water comes to temperature, lightly toast walnuts in a pan, then chop into pieces. Roughly chop parsley leaves, grate parmesan and finely chop garlic. Set aside.
Cook pasta according to package instructions . Before you drain your pasta, reserve 1/4 cup of the cooking liquid. Drain pasta.
In the saucepan 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 meld flavours for a minute.
Return the pasta to the pot. Add the rest of the olive oil and enough cooking liquid to help coat the pasta with the other ingredients as you combine over a low flame. 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.
(images and recipe via simple provisions)
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