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