Thursday, May 15, 2008

Pasta with Walnuts & Parsley

Pasta with Walnuts & Parsley
From The Food You Crave

Hands-on time: 10 minutes
Cooking time: 15 minutes (mostly to boil the pasta)

Serves 4

¾ box whole-wheat pasta (she uses fettuccine, I used spaghettini)
2/3 cup walnuts, chopped
¼ cup olive oil
5 cloves garlic, minced (about 1 2/3 tbsp)
½ cup low-sodium chicken broth
½ cup fresh flat leaf (Italian) parsley, chopped, plus more for garnish
½ tsp salt
½ tsp freshly ground black pepper
¾ cup grated Parmesan cheese

1. Cook the pasta according to directions. Drain in a colander.

2. Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently (3-5 minutes).

3. In the same pot the pasta cooked in, heat the oil and garlic over low heat, stirring until the garlic is soft and fragrant (3 minutes or so – do not let it burn). Return the pasta to the pot, add the broth, parsley, salt and pepper and all but 2 tbsp of the nuts. Toss to combine, cooking over low heat for 1-2 minutes. Add ½ cup Parmesan and toss to combine.

4. Divide in 4 bowls and top with the remaining cheese, reserved walnuts and more parsley and serve.

Copyright (c) 2008 by Ellie Krieger. All rights reserved. Reprinted by permission of Random House.

1 comment:

Jeff said...

Ruth, this dish was fantastic, just the right amount of oil to not to oily. Thanks for the detailed directions.