PASTA WITH WALNUTS
From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it.
Provided by FLKeysJen
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
- Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
- Serve!
Nutrition Facts : Calories 856.7, Fat 47.9, SaturatedFat 5.8, Sodium 12.3, Carbohydrate 89.9, Fiber 5.9, Sugar 3.9, Protein 19.6
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