Ingredients
- 1 pound linguine
- ½ cup extra-virgin olive oil
- 6 Spanish Roja garlic cloves, minced (see note)
- 1 cup whole, salted cashews
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 6 basil leaves, shredded
- 1 tablespoon chopped Italian parsley
- Freshly grated Parmesan, for garnishing
6 servings
Preparation
- Cook the linguine in a large pot of boiling water until tender, about 7 minutes. While the pasta is cooking, place the oil in a skillet over medium heat. When warm, add the garlic, tossing, for 2 minutes. Add the nuts and season with the salt and pepper.
- Drain the pasta. Toss with the nut sauce. Add the basil and parsley. Adjust seasoning and serve with grated Parmesan cheese on the side.
- Available in specialty shops.
10 minutes
Dining and Cooking