Linguine with Walnut Sauce

Ingredients

• 250g (8.8 oz) linguine pasta 250g (8.8 oz) linguine pasta
• 1 cup (100g) walnuts, toasted 1 cup (100g) walnuts, toasted
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a food processor, combine the toasted walnuts, minced garlic, grated Parmesan cheese, and olive oil. Process until smooth and creamy.
3. 3.
   Season the walnut sauce with salt and pepper to taste.
4. 4.
   In a large pan, heat the walnut sauce over medium heat until warmed through.
5. 5.
   Add the cooked linguine to the pan and toss until the pasta is evenly coated with the sauce.
6. 6.
   Serve the Linguine with Walnut Sauce hot, garnished with fresh parsley.

Treat your ingredients with care...

• Walnuts — Toast the walnuts before blending them to enhance their flavor and add a subtle crunch to the sauce.

Tips & Tricks

• For a creamier sauce, you can add a splash of heavy cream or milk to the walnut sauce.
• If you prefer a stronger garlic flavor, you can increase the amount of minced garlic.
• To make the dish more substantial, you can add sautéed mushrooms or grilled chicken to the pasta.

Serving advice

Serve the Linguine with Walnut Sauce as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish each plate of Linguine with Walnut Sauce with a sprinkle of freshly chopped parsley to add a vibrant touch of green.