Spinach Linguine with Creamy Walnut Sauce
The delicious sauce on this pasta doesn’t require cooking—just a few seconds in the food processor. For the very best flavor, don’t skip the step of toasting the walnuts.
Recipe information
Yield
serves 4 to 6
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Step 3
To serve, divide among shallow bowls and sprinkle with additional cheese.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
