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.
- 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
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.
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.