From The Food You Crave
Hands-on time: 10 minutes
Cooking time: 15 minutes (mostly to boil the pasta)
Serves 4
Ingredients:
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
Directions:
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.
Ruth, this dish was fantastic, just the right amount of oil to not to oily. Thanks for the detailed directions.
ReplyDelete