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Categories:Viewed: 7 - Published at: 5 years ago
Ingredients
- 1/2 cup walnuts (2 ounces)
- 1/4 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 3/4 teaspoon finely grated orange zest
- 1 tablespoon seeded and chopped Calabrian chiles
- Salt
- 1/4 cup chopped flat-leaf parsley
- 1/2 pound whole-wheat linguine
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Method
- Preheat the oven to 350.
- Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant.
- Let cool, then chop.
- In a large skillet, heat the oil.
- Add the garlic, orange zest, chiles and toasted walnuts and cook over low heat until fragrant, 2 minutes.
- Season with salt and stir in the parsley.
- In a pot of boiling salted water, cook the linguine until al dente.
- Reserve 1/2 cup of the cooking water and drain the pasta.
- Add the linguine and reserved water to the skillet and simmer until the liquid is just absorbed, 2 minutes.
- Transfer the pasta to a bowl and sprinkle with the cheese.
- Toss and serve.
