Cook The Book: Pasta With Parsley And Toasted Walnut Sauce

1. 1

   Using a mortar and pestle, crush the garlic, walnuts, and a large pinch of salt together. Add the parsley a handful at a time and continue crushing and grinding with the pestle to make a fine paste. Add the cheese, crushing it into the paste. Drizzle in the oil in a thin, steady stream, stirring constantly with a wooden spoon. Season the sauce with salt. This makes about 1 cup sauce.

2. 2

   Grind the garlic, walnuts, a large pinch of salt, parsley, and 1/2 cup of the oil in the blender until smooth. Transfer the sauce to a bowl and stir in the cheese and the remaining oil.

3. 3

   Season the sauce with salt.

4. 4

   Cook the spaghetti in a large pot of boiling salted water over medium-high heat until just cooked through, about 12 minutes. Drain the pasta, reserving 1/4 cup of the cooking water. Toss the pasta in a large bowl with the sauce, loosening the sauce with some of the reserved cooking water. Serve with grated Parmigiano-Reggiano, if you like.

* Per serving · 4 servings · Values may vary.

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