Pasta With Walnuts And Olive Oil

Ingredients

• 1 cup walnut or pecan halves
• ½ cup loosely packed parsley leaves, washed and dried
• 1 clove garlic
• ¾ cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 pound linguine, spaghetti or other long pasta

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    1298 calories; 81 grams fat; 10 grams saturated fat; 43 grams monounsaturated fat; 24 grams polyunsaturated fat; 119 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 26 grams protein; 16 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 appetizer servings, or 3 to 4 main course servings

Preparation

1. Bring a large pot of water to a boil and salt it. Meanwhile, combine nuts, parsley and garlic in a small food processor and turn machine on. (Or use a mortar and pestle.) Add oil gradually, using just enough so that mixture forms a creamy paste. Season to taste with salt and pepper.
2. Cook pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it, reserving a little cooking water. Toss with sauce. If mixture appears too thick, thin with a little more olive oil or some of the pasta cooking water.