Walnut, Parsley And Parmesan Linguine – a delicious recipe with linguine, walnuts, clove garlic, parsley, parmesan, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Put a big pot of water on to boil, add salt. While water comes to temperature, lightly toast walnuts in a pan, then chop into pieces. Roughly chop parsley leaves, grate parmesan and finely chop garlic. Set aside.
2
Cook pasta according to package instructions. Before you drain your pasta, reserve 1/4 cup of the cooking liquid. Drain pasta.
3
In the saucepan you cooked the pasta in, add 1 tablespoon of olive oil and cook the garlic till lightly golden. Add parsley and walnuts and stir to meld flavours for a minute.
4
Return the pasta to the pot. Add the rest of the olive oil and enough cooking liquid to help coat the pasta with the other ingredients as you combine over a low flame. Add the parmesan and stir to create a creamy coating on the pasta.
5
Season to taste and garnish with extra parsley and parmesan to serve.
343
kcal
Calories
28
g
Fat
17
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 grams linguine, 1/2 cup walnuts, 1 clove garlic, 1 cup parsley (plus extra for garnish), and more.
Yes, Walnut, Parsley And Parmesan Linguine falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
