Linguine with walnut, garlic, and herb sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Olive oil |
| 1¼ | cup | Shelled walnuts |
| Finely chopped | ||
| 4 | larges | Garlic cloves, minced |
| ½ | cup | Grated Parmesan cheese |
| Plus extra for sprinkling | ||
| ⅓ | cup | Basil leaves, minced |
| ⅓ | cup | Parsley leaves, minced |
| 3 | tablespoons | Heavy cream |
| ½ | teaspoon | Salt plus extra |
| For cooking water | ||
| 1 | pounds | Dried linguine |
Directions
1. Heat butter in large cast-iron skillet over medium heat until it begins to brown, 4-5 min. Add oil and walnuts; cook, stirring frequently, until walnuts are fragrant and begin to brown, 3-4 min.
Add garlic and cook until softened, about 1 min more. Remove skillet from heat; stir in cheese, basil, parsley, cream, salt and pepper.
2. Meanwhile, cook linguine in large pot of boiling salted water until al dente. Drain, reserving ½ cup cooking water.
3. Toss reserved sauce and pasta together, adding just enough cooking water to moisten the dish. Serve with additional Parmesan cheese.
Cook's Illustrated
February 1996
Submitted By DIANE LAZARUS On 12-27-95