Food, Kitchen Essentials

Walnut and Mint Linguine

1 Walnut Linguine

By Fisher & Paykel

While travelling around Southern Italy early last year, I reconnected with many things including the sun, reading books (made from paper! With wine in one hand, feet up – time to relax!), incredible architecture and design, and… pasta!

Somehow, and I can’t help feeling a little uneasy about this fact, for almost a year, pasta was missing from my life. How? Well, I think I just went a through a phase of eating it too often, which was replaced by a phase of abstaining, and now I’m right back into eating it All. The. Time.

This simple wee recipe is a perfect winter pasta dish bursting with freshness from loads of mint and parsley, and with that delicious, deep nutty flavour from the toasted walnuts.

Ingredients (serves 6)

  • 1 cup walnut pieces
  • 2 cups grated parmesan (loosely packed)
  • 1 cup mint leaves, roughly chopped
  • 1/2 cup flat leaf parsley, roughly chopped
  • 300g linguine
  • 5 tbsp butter
  • Olive oil


  1. Preheat oven to 180 C on Bake.
  2. Lay walnuts out on a baking tray and lightly roast for 10-12 minutes.
  3. Cool, then chop roughly and combine with parmesan and fresh herbs.
  4. Bring a large pot of well-salted water to the boil.
  5. Cook pasta until al dente. While pasta is cooking, melt butter.
  6. Drain cooked pasta and return to the warm pot, add butter and toss well to coat. Season.
  7. Add walnut, parmesan and herb mix. Toss to combine.
  8. Serve immediately in warm bowls.

2 Walnut Linguine

3 Walnut Linguine

Recipe by Lauren
Photography by Kate
See more from Fisher & Paykel’s “Our Kitchen” here.


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