Spinach Linguine With Creamy Walnut Sauce Recipes

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SPINACH LINGUINE WITH WALNUT SAUCE

Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7



Spinach Linguine With Walnut Sauce image

Steps:

  • Preheat oven to 350 degrees. Spread walnut halves on a rimmed baking sheet; toast until fragrant, 10 minutes. Meanwhile, cook linguine in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
  • Process half of walnuts, cream, and garlic in a food processor until smooth; season with salt and pepper. Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.

2 cups walnut halves
1 pound spinach linguine
Coarse salt and ground pepper
1 cup heavy cream
1 clove garlic
1/4 cup grated Parmesan cheese, plus more for serving
1/2 cup chopped parsley

SPINACH LINGUINE WITH CREAMY WALNUT SAUCE

Categories     Sauce     Walnut     Spinach     Boil

Yield serves 4 to 6

Number Of Ingredients 7



Spinach Linguine with Creamy Walnut Sauce image

Steps:

  • Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
  • Combine cream, garlic, and 1 cup walnuts in a food processor, and process until smooth; season with salt and pepper. Transfer to the pot along with 1/4 cup parmesan, the parsley, and remaining 1 cup walnuts. Toss to coat pasta.
  • To serve, divide among shallow bowls and sprinkle with additional cheese.

Coarse salt and freshly ground pepper
1 pound spinach linguine
1 cup heavy cream
1 garlic clove
2 cups walnuts (7 ounces), toasted (see page 365)
1/4 cup finely grated parmesan cheese, plus more for sprinkling
1/2 cup firmly packed coarsely chopped fresh flat-leaf parsley

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