Linguine with walnut, garlic, and herb sauce

Yield: 4 servings

Measure 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

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

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