Post by marlaoh on May 16, 2003 6:06:15 GMT -6
Pasta with Walnuts, Garlic & Lemon
From Nuts by Linda and Fred Griffith, St. Martin's Press, 2003.
Serves 4 to 6
1 pound pasta, such as linguini, spaghettini
1 tbsp olive oil
3 tbsp unsalted butter
1 dried chile, crumbled
2/3 cup finely chopped toasted walnuts
3 plump cloves garlic, pressed
Zest and tablespoon of juice from 1 lemon
1/2 cup grated Parmigiano-Reggiano, plus more for garnish
Kosher salt and freshly ground black pepper
Cook pasta according to package directions.
As water is coming to a boil, in a small skillet, combine olive oil, butter and crumbled chile.
Melt over low heat.
Add walnuts and saute, stirring often, for 3 to 4 minutes.
Add garlic and lemon zest; stir for 30 seconds.
Set aside while pasta is cooking.
Reheat very carefully just before serving.
Drain al dente pasta.
Toss with lemon juice, then with walnut mixture.
Then toss with half the cheese.
Serve in heated bowls with more cheese on the side.
From Nuts by Linda and Fred Griffith, St. Martin's Press, 2003.
Serves 4 to 6
1 pound pasta, such as linguini, spaghettini
1 tbsp olive oil
3 tbsp unsalted butter
1 dried chile, crumbled
2/3 cup finely chopped toasted walnuts
3 plump cloves garlic, pressed
Zest and tablespoon of juice from 1 lemon
1/2 cup grated Parmigiano-Reggiano, plus more for garnish
Kosher salt and freshly ground black pepper
Cook pasta according to package directions.
As water is coming to a boil, in a small skillet, combine olive oil, butter and crumbled chile.
Melt over low heat.
Add walnuts and saute, stirring often, for 3 to 4 minutes.
Add garlic and lemon zest; stir for 30 seconds.
Set aside while pasta is cooking.
Reheat very carefully just before serving.
Drain al dente pasta.
Toss with lemon juice, then with walnut mixture.
Then toss with half the cheese.
Serve in heated bowls with more cheese on the side.