pasta with walnuts

Ingredients

• 1 cup walnut or pecan halves
• 1/2 cup loosely packed parsley leaves, washed and dried
• 1 clove garlic
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 pound linguine, spaghetti or other long pasta.

Method

• 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.