PASTA WITH WALNUTS AND OLIVE OIL

Pasta With Walnuts And Olive Oil image

Provided by Mark Bittman

Categories easy, lunch, quick, pastas, main course

Time 20m

Yield 6 appetizer servings, or 3 to 4 main course servings

Number Of Ingredients 6

Ingredients

1 cup walnut or pecan halves
1/2 cup loosely packed parsley leaves, washed and dried
1 clove garlic
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 pound linguine, spaghetti or other long pasta

Steps:

Bring a large pot of water to a boil and salt it. Meanwhile, combine nuts, parsley and garlic in a small food processor and turn machine on. (Or use a mortar and pestle.) Add oil gradually, using just enough so that mixture forms a creamy paste. Season to taste with salt and pepper.
Cook pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it, reserving a little cooking water. Toss with sauce. If mixture appears too thick, thin with a little more olive oil or some of the pasta cooking water.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams