Walnut, Parsley And Parmesan Linguine

1. 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. 2

   Cook pasta according to package instructions. Before you drain your pasta, reserve 1/4 cup of the cooking liquid. Drain pasta.

3. 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. 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. 5

   Season to taste and garnish with extra parsley and parmesan to serve.

* Per serving · 4 servings · Values may vary.