Ingredients
- Olive Oil 1/4 cup
- Garlic 4 cloves, peeled and chopped
- Linguini 400 g
- 1 lemon, zest
- Walnuts chopped, 1/2 cup
- Flat Leaf Parsley chopped, 1 cup
- Parmigiano Reggiano Cheese freshly grated, 1/2 cup
- Salt & Black Pepper to taste
- Warm the oil in a large sauté pan over low heat. Add the garlic and cook gently for 3-4 minutes, until soft and fragrant but not browned. Stir in the chopped walnuts and lemon zest, season generously with black pepper, remove the pan from the heat and set aside.
- Bring a large pot of salted water to a boil and add the linguini. Cook the pasta until al dente. (If using fresh pasta cook only 4-6 minutes). Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta, chopped parsley, Parmigiano and pasta water to the sauté pan, toss to combine. Season with salt, black pepper and an additional sprinkling of fresh Pamigiano.
