Vermicelli with walnuts and garlic
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic; peeled | |
| ¼ | cup | Olive oil |
| 1 | cup | Walnuts; finely chopped |
| Coarse salt to taste | ||
| 1 | pounds | Vermicelli or spaghetti |
| 2 | tablespoons | Chopped fresh parsley or basil |
| Freshly ground pepper; to taste | ||
| ¼ | cup | Freshly grated perocino romano |
Directions
In a large skillet over medium low heat, cook the garlic in olive oil until golden. Remove garlic from the pan. Add the walnuts and cook, stirring until lightly toasted, about 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add salt and the pasta.
Cook, stirring frequently, until the vermicelli is al dente, tender yet firm to the bite.
Drain the vermicelli, reserving ½ cup of the cooking water. In a large serving bowl, toss the vermicelli with the nuts and just enough cooking water to keep it moist. Add the parsley, if using, and sprinkle generously with pepper.
Add cheese and toss again. Serve immediately.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8921 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997