Spaghetti with Walnut Parsley Sauce Recipe
Ingredients
| Extra virgin olive oil | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), finley minced | |
| Walnut halves | 1/2 Cup (16 tbs) | |
| 1/2 cup loosely packed, chopped fresh flat-leafed parsley | ||
| 1/4 teaspoon each freshly ground black pepper and hot red pepper flakes | ||
| 1/2 pound thin spaghetti, cooked according to package directions | ||
Directions
In a small skillet, saute the garlic in the oil over very low heat until the garlic is barely golden but not brown, about 5 minutes.
Stir in the walnuts, parsley, and both kinds of pepper.
The sauce can be prepared ahead and kept at room temperature for 2 hours.
While the pasta is cooking, dip out 1/4 cup of the cooking water and add it to the sauce.
Toss the cooked spaghetti with the sauce, saving a few walnuts for the top.
Stir in the walnuts, parsley, and both kinds of pepper.
The sauce can be prepared ahead and kept at room temperature for 2 hours.
While the pasta is cooking, dip out 1/4 cup of the cooking water and add it to the sauce.
Toss the cooked spaghetti with the sauce, saving a few walnuts for the top.
Chef
