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–+ servings

Lemon and Walnut Pasta Sauce Recipe

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. 
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

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.

Equipment

  • Large Pot

Method
 

  1. 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.
  2. Preheat your oven to 350F and then toast the walnuts or pecans for 7-8 minutes. Watch them carefully so they do not burn.
  3. 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.
  4. Drain and combine with all additional ingredients and a splash of the pasta water and serve immediately.

Notes

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