Thin Spaghetti With Walnuts Food

PASTA WITH WALNUTS

Steps:

• Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
• Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
• Serve!

SPAGHETTI WITH WALNUT SAGE PESTO

Steps:

• Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
• While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.
• Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.

THIN SPAGHETTI WITH WALNUTS

Steps:

• 1 Pour the oil into a skillet large enough to hold the pasta. Add the garlic and cook over medium heat pressing the garlic occasionally with the back of a spoon until it turns deep gold, about 3 to 4 minutes. Remove the garlic from the pan. Stir in the walnuts and cook until lightly toasted, about 5 minutes. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 3 Toss the pasta with the nut sauce and just enough of the cooking water to keep it moist. Add the cheese and a generous grinding of black pepper. Toss well. Add the parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.