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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Mark Bittman's Quick and Easy Recipes from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it. Ingredients:
1 lb linguine (or spaghetti or other long pasta) |
salt, to taste |
fresh ground pepper, to taste |
1 cup walnut halves (or pecan halves) |
1/2 cup loosely-packed fresh parsley (or basil leaves) |
1 garlic clove, peeled |
1/2 cup extra virgin olive oil |
Directions:
1. Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
2. Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it-reserve some of the cooking water-and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
3. Serve!
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