Walnut Pasta Salad Recipes

Steps:

• Preheat oven to 350°. Place walnuts on cookie sheet in a single layer in bake for 8 to 10 minutes checking frequently. Let cool.
• Cook pasta as the package directs, drain and let cool completely. to make the dressing mix all ingredients in a large bowl, stirring with a whisk to blend.
• Add pasta, chicken, cheese, celery, red onion, walnuts chives and parsley to the dressing. Toss gently to mix. Makes six servings.
• If you buy walnuts in sealed packaging they can be stored in their original packaging . Or, open the bag transfer the walnuts to an airtight container to maintain freshness .keep walnuts in an airtight container for up to six months in the refrigerator and up to one year in the freezer

Steps:

• Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
• While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
• Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.

Steps:

• Heat the grill to high. Put the broccoli on a baking tray and drizzle over 1 tsp of the oil. Season, and toss together. Grill for 8-10 mins, tossing around halfway through, until crispy and charred.
• Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water.
• In a frying pan, heat the remaining 2 tsp oil over a medium heat, and fry the garlic, walnuts and chilli for 3-4 mins until golden.
• Tip in the pasta, broccoli, lemon zest and juice, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining lemon zest scattered over.

Steps:

• Cook noodles in boiling salted water until al dente. Drain, rinse with cold water and drain well. Toss with walnut oil. Cover and chill.
• Combine the cheese, milk and sour cream in a blender or food processor and process until creamy. Stir in the garlic salt, if using, and the lemon juice.
• Toss the sauce with the noodles; add walnuts and toss again.
• Season to taste with salt and pepper.
• Serve on a platter or individual salad plates and garnish with the endive and watercress, if desired.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the walnuts, pepper flakes and salt. Cook for 2-3 minutes or until walnuts are toasted. , Remove from the heat; stir in parsley. Drain pasta; add to skillet. Add cheese; toss to coat.

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.