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Spinach Linguine With Walnut Sauce


Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, September 2003


  • 2 cups walnut halves
  • 1 pound spinach linguine
  • Coarse salt and ground pepper
  • 1 cup heavy cream
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup chopped parsley


  1. Preheat oven to 350 degrees. Spread walnut halves on a rimmed baking sheet; toast until fragrant, 10 minutes. Meanwhile, cook linguine in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.

  2. Process half of walnuts, cream, and garlic in a food processor until smooth; season with salt and pepper. Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.

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