I’ve always been a big fan of crudo sauces that require no cooking. While not a follower of raw food, I do appreciate the healthy qualities. This is a wonderfully light and healthy pasta. The lemon, parsley and walnuts work very well together.
I also appreciate the fact that it comes together quickly and is vegetarian. Sometimes a meat free dinner is exactly what I need.
Ingredients:
1/3 cup Extra Virgin Olive Oil
1/3 cup freshly squeezed Lemon Juice
2 cloves of Garlic, crushed
1 Tbsp Lemon Zest
1 tsp Chili Flakes
1 tsp Sea Salt
Freshly ground Black Pepper
1 lb Linguini, Fusilli or Farfalle would be good choice as well.
1 cup Italian Parsley, coarsely chopped.
1 cup Walnuts, Pecans or Macademia nuts, coarsely chopped.
Parmesan Cheese to taste.
Preparation:
Combine lemon juice, olive oil garlic, lemon zest and chili flakes and slightly emulsify and allow to rest for 30 minutes. I find this takes the edge off the raw garlic.
Preheat your oven to 350F and then toast the walnuts or pecans for 7-8 minutes. Watch them carefully so they do not burn.
Start you water for pasta and when boiling add a generous tablespoon of sea salt. Add your pasta and cook until just al dente. Set aside a bit of the pasta water to emulsify the dish at the end.
Drain and combine with all additional ingredients and a splash of the pasta water and serve immediately.
Lemon and Walnut Pasta Sauce Recipe
Ingredients
Equipment
Method
- Combine lemon juice, olive oil garlic, lemon zest and chili flakes and slightly emulsify and allow to rest for 30 minutes. I find this takes the edge off the raw garlic.
- Preheat your oven to 350F and then toast the walnuts or pecans for 7-8 minutes. Watch them carefully so they do not burn.
- Start you water for pasta and when boiling add a generous tablespoon of sea salt. Add your pasta and cook until just al dente. Set aside a bit of the pasta water to emulsify the dish at the end.
- Drain and combine with all additional ingredients and a splash of the pasta water and serve immediately.