Linguine Con Carciofo

1. 1

   In a toaster oven, spread walnuts evenly onto baking pan, toast for 4 minutes, checking to ensure they toast evenly. Set aside.

2. 2

   In a large pot, boil water, with a pinch of salt, cook the linguine for 10 minutes, to al dente.

3. 3

   While linguine is cooking, in a separate large pot, melt the butter, add smashed garlic clove and saute for 1 minute.

4. 4

   Drain the artichokes, reserving oil for another use, add to the large pan of butter and garlic, stirring often, and saute for 5 minutes.

5. 5

   When the pasta is finished cooking, drain the water, reserving 1/4 cup, add the pasta to the pot of butter and artichoke mixture, add in the 1/4 cup of reserved pasta water, toss with tongs, and saute for 2 minutes. Remove the pan from the stove top, and toss in the walnuts. Serve with fresh grated parmesan and zest of lemon.

* Per serving · 4 servings · Values may vary.

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