Linguine with Walnut Sauce

Extra Virgin
  • 3 cloves garlic, peeled
  • 1 shallot, peeled
  • 1 cup walnut halves
  • 10 to 12 fresh sage leaves, stems removed
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 1 1/2 tsp fine sea salt
  • 8 oz spaghetti, fettuccine or penne
  • Pecorino cheese, grated (optional)
    • Mince garlic and shallot together; set aside. Mince walnuts and sage together; set aside.
    • Heat olive oil in large sauté pan set over medium heat; cook garlic mixture until softened. Stir in walnut mixture; cook for 2 to 3 minutes. Stir in salt; cover and keep warm while pasta cooks.
    • In large pot of boiling salted water, cook pasta until al dente. Drain pasta, reserving 2 tbsp of the cooking water. Stir pasta and reserved cooking water into walnut sauce; reheat quickly over medium heat until pasta is well coated. Serve with Pecorino to sprinkle over top, if desired.
    • Recipe provided by Chef Mary Ann Esposito

    Prep Time

    10 min


    Cook Time

    10 min


    Total Time

    20 min


    Servings

    4

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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