This is one of our favorite pasta dishes. It is so light, fresh, and pairs well with just about anything. It can also be served as a main course dish with a little salad or vegetables on the side.  

 

We like using gluten-free pasta, but gluten-full pasta will work just as nicely.  

 

I like pairing it with a crisp Chardonnay or a light Pinot Noir. 

 

Yield 2 servings 

 

8 oz. spaghetti

¼ cup olive oil + 1 Tbsp for the pasta water

Salt and pepper

½ cup walnuts, toasted and chopped

1 Tbsp butter

3 cloves garlic, minced

½ cup parsley, chopped

1 lemon, zested + 2 Tbsp lemon juice

½ cup parmesan cheese

 

Heat a large pot of water on high heat. Once the water is boiling, reduce the heat to medium, add the 1 Tbsp olive oil, 2 tsp salt, and the spaghetti. Boil the spaghetti per the directions on the package. Be sure to cook it until it is al dente. Rinse the noodles under cool water and return them to the pot.

 

While the noodles are cooking toast the walnuts in a small skillet on medium heat until they get lightly brown and you can smell them toasting. Remove the walnuts from the heat. 

 

In a skillet on medium heat and the butter and ¼ cup olive oil. Once the butter has melted add the garlic, and sauté until it is soft, about 1 minute. Next add the walnuts, parsley, lemon zest, lemon juice, parmesan, cooked pasta, and gently toss until combined. Sprinkle in the parmesan cheese, season with salt and pepper, and toss again. Serve immediately. 

 

Just Salt It, and enjoy!