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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.

Reviews Add a comment

  • MS11713777
    17 NOV, 2012
    this was super fast and easy and tasted great - just what i was looking for. accidentally chopped all the walnuts, but no matter. served over whole wheat capellini, instead of spinach (had none). served with sautéed shrimp and salad of young greens. could replace some cream with milk if lowering fat/cals.