Spaghetti with Parsley, Garlic, and Walnuts
(from kylerhea’s recipe box)
Parsley and walnuts add extra health benefits to this version of aglio e olio, the Italian classic of spaghetti with garlic and oil. I like using whole-grain pasta made from farro, an ancient form of Italian wheat that tastes mild and nutty. Specialty stores and natural foods markets have this pasta di farro, made by Manicaretti or Latini, while supermarkets, usually sell whole-wheat spaghetti. (Those from DeCecco and Delverde are especially good.)
Fast Fact: Walnuts are the only nut containing ellagic acid, an important antioxidant.
Quick Tip: Roasting the nuts at 350º F. for 5 minutes improves their flavor.
Source: Wildberries - link from this pageServes 4 people
- 12 ounces farro or whole-wheat spaghetti
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, finely chopped
- 1/2 cup chopped walnuts
- 1/2 cup finely chopped flat-leaf parsley, divided
- Salt and ground black pepper
- Freshly grated pecorino Romano cheese
Cook the spaghetti in salted boiling water according to the package directions until it is al dente. Drain it in a colander, and set aside.
While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the garlic. The oil should be warm, not hot, so the garlic does not cook. As soon as the pasta is drained, add it to the pan. Add the walnuts, half the parsley, and toss well. Season the pasta to taste with salt and pepper. Transfer it to a large, warmed serving bowl, or divide it among 4 pasta bowls. Sprinkle on the remaining parsley and serve immediately. Pass the cheese separately.