Linguine with Walnuts, Parsley and Garlic Oil Sauce

Linguine with Walnuts, Parsley and Garlic Oil Sauce 150px Author: Canadian Living Credits: Linguine with Walnuts, Parsley and Garlic Oil Sauce 150px

This makes a fabulous appetizer pasta or accompaniment to grilled sausages or chicken. Frying the parsley gives it a mellow herbal taste without the harshness of raw parsley. Sprinkle with Parmesan cheese, if desired.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2007

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic thinly sliced
  • 2 anchovy fillets chopped
  • 1/2 teaspoon hot pepper flakes
  • 1 cup finely chopped fresh parsley
  • 1/2 cup walnut coarsely chopped
  • 12 oz linguine

Method

In large shallow saucepan, heat oil over medium heat; fry garlic, anchovies and hot pepper flakes, stirring occasionally, until aromatic, about 4 minutes.

Add parsley and walnuts; cook, stirring to coat, for 3 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 1 cup (250 mL) pasta water.

Add parsley mixture and reserved water; toss to coat

Nutritional facts Per each of 8 servings: about

  • Sodium 200 mg
  • Protein 7 g
  • Calories 258.0
  • Total fat 11 g
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 34 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 47.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Linguine with Walnuts, Parsley and Garlic Oil Sauce

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