SPINACH LINGUINE WITH CREAMY WALNUT SAUCE

Spinach Linguine with Creamy Walnut Sauce image

Yield serves 4 to 6

Number Of Ingredients 7

Coarse salt and freshly ground pepper
1 pound spinach linguine
1 cup heavy cream
1 garlic clove
2 cups walnuts (7 ounces), toasted (see page 365)
1/4 cup finely grated parmesan cheese, plus more for sprinkling
1/2 cup firmly packed coarsely chopped fresh flat-leaf parsley

Steps:

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
Combine cream, garlic, and 1 cup walnuts in a food processor, and process until smooth; season with salt and pepper. Transfer to the pot along with 1/4 cup parmesan, the parsley, and remaining 1 cup walnuts. Toss to coat pasta.
To serve, divide among shallow bowls and sprinkle with additional cheese.