Ingredients:
1 lb linguine
1/4 cup extra virgin olive oil
1 cup walnuts, finely chopped
1/2 cup Italian seasoned breadcrumbs, DIVIDED
3 garlic cloves, thinly sliced
1/2 cup Italian parsley, chopped
1/2 cup pecorino romano cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Boil at least 6 quarts of salted water and cook linguini according to package directions until al dente.
Meanwhile, heat the olive oil over a medium high flame until hot but not smoking, and lightly toast the walnuts, 1/4 cup of the breadcrumbs, and the garlic. When linguini is nearly finished, remove 1/2 cup of the boiling water and add to the walnut mixture.
Drain linguini and add to walnut mixture, cooking over medium flame for 2 minutes, stirring to coat. Add the parsley and grated cheese, stir, and then place in a pasta bowl.
Season with salt and freshly ground pepper.
Garnish with remaining 1/4 cup of bread crumbs.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.