Spinach Linguine With Walnut Sauce

12 Ratings
  • 5 4
  • 4 2
  • 3 3
  • 2 3
  • 1 0

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

Everyday Food, September 2003

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Recipe Summary

prep:
10 mins
total:
20 mins
Servings:
6
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Ingredients

Directions

  • 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.

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  • 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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Reviews (2)

12 Ratings
  • 5 4
  • 4 2
  • 3 3
  • 2 3
  • 1 0
Martha Stewart Member
08/17/2018
As I made this in the dead of SoCal summer I toasted nuts in skillet. As I can not do dairy subbed soy creamer and nutritional yeast base grated chez! It was very good! As I like a bit of spice, Aleppo chilies were added! I will continue to make/share this recipe!raf
Martha Stewart Member
11/17/2012
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.
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