Best 6 Pasta With Walnuts And Olive Oil Recipes

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Tantalize your taste buds with an extraordinary culinary journey as we present a symphony of flavors in the form of pasta dishes. Embark on a voyage through a world of culinary delights, where simple ingredients transform into extraordinary creations. Discover the magic of pasta swirled with walnut pesto, a symphony of nutty richness and fragrant herbs. Delight in the rustic charm of pasta tossed with roasted walnuts, sun-dried tomatoes, and a hint of garlic. Experience the vibrant flavors of pasta combined with walnuts and broccoli, a symphony of textures and colors.

Indulge in the classic elegance of pasta with walnuts and sage, a timeless combination that never fails to impress. Be captivated by the harmonious blend of pasta, walnuts, and gorgonzola cheese, a decadent treat that will leave you craving for more. Immerse yourself in a sea of flavors as you explore pasta with walnuts and mushrooms, a medley of earthy aromas and succulent textures. Whichever recipe you choose, be prepared to embark on a culinary adventure that will leave your taste buds forever grateful.

Check out the recipes below so you can choose the best recipe for yourself!

A SIMPLE, DELICIOUS PASTA AGLIO E OLIO (WITH GARLIC AND OIL)



A Simple, Delicious Pasta Aglio e Olio (With Garlic and Oil) image

A riff on the traditional Italian garlic and oil pasta dish, roasted walnut oil adds an unexpected gentle, nutty flavor. Cool the walnut oil slightly before adding the water to avoid splatters. We think bucatini pasta is the best choice for this dish; however, you also could use whole-wheat spaghetti or angel hair pasta to amp up the dish's nuttiness. For a protein boost, add sautéed shrimp alongside or atop this dish.

Provided by Cooking Light

Time 25m

Yield Serves 4 (serving size: 1 cup pasta)

Number Of Ingredients 7

7 ounces uncooked bucatini pasta
1/2 cup roasted walnut oil
5 garlic cloves, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon sea salt
1/4 cup grated pecorino Romano cheese (optional)
Freshly ground black pepper (optional)

Steps:

  • Cook pasta according to package directions for al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid.
  • While pasta cooks, heat walnut oil in a large skillet over medium-high. Add garlic and cook, stirring often, until golden, 3 to 4 minutes. Stir in parsley; remove from heat. Let oil mixture cool 2 minutes.
  • Add 1/2 cup reserved cooking liquid to oil mixture, and return to medium-high heat. Cook until sauce has reduced by half, about 5 minutes. Stir in cooked pasta. Add 1/4 cup reserved cooking liquid and cook, stirring constantly, until sauce has thickened, about 2 minutes. Stir in remaining 1/4 cup cooking liquid as needed to reach desired consistency. Season with salt; if desired, top with cheese and black pepper. Serve immediately.

Nutrition Facts : Calories 431, Carbohydrate 39 g, Fat 29 g, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 1 g, UnsaturatedFat 26 g

FETTUCCINE WITH WALNUTS AND PARSLEY



Fettuccine with Walnuts and Parsley image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings, serving size 2 1/2 cups

Number Of Ingredients 10

12 ounces (3/4 box) whole-wheat fettuccine
2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped parsley leaves, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 ounce grated Parmesan (about 3/4 cup)
2 cups arugula leaves, gently packed

Steps:

  • Cook the pasta al dente according to package directions, then drain in a colander.
  • Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
  • In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
  • Good source of: Folate, Copper, Magnesium, Calcium

Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams

PASTA WITH WALNUTS AND OLIVE OIL



Pasta With Walnuts And Olive Oil image

Provided by Mark Bittman

Categories     easy, lunch, quick, pastas, main course

Time 20m

Yield 6 appetizer servings, or 3 to 4 main course servings

Number Of Ingredients 6

1 cup walnut or pecan halves
1/2 cup loosely packed parsley leaves, washed and dried
1 clove garlic
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 pound linguine, spaghetti or other long pasta

Steps:

  • Bring a large pot of water to a boil and salt it. Meanwhile, combine nuts, parsley and garlic in a small food processor and turn machine on. (Or use a mortar and pestle.) Add oil gradually, using just enough so that mixture forms a creamy paste. Season to taste with salt and pepper.
  • Cook pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it, reserving a little cooking water. Toss with sauce. If mixture appears too thick, thin with a little more olive oil or some of the pasta cooking water.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams

ANGEL HAIR WITH WALNUTS



Angel Hair with Walnuts image

I worked in an Italian restaurant that served angel hair pasta with olive oil, garlic and a sprinkling of walnuts. I enjoyed the medley so much that I developed this recipe for an important dinner, and it was a hit. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked angel hair pasta
1-1/2 to 2 teaspoons minced garlic
1/4 cup olive oil
1/2 cup chopped walnuts
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
2 tablespoons minced fresh parsley
1/2 cup shredded Romano cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the walnuts, pepper flakes and salt. Cook for 2-3 minutes or until walnuts are toasted. , Remove from the heat; stir in parsley. Drain pasta; add to skillet. Add cheese; toss to coat.

Nutrition Facts :

PASTA WITH WALNUT SAUCE



Pasta with Walnut Sauce image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

Steps:

  • Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
  • Pour into a bowl, and set aside.
  • Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
  • Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

PASTA WITH WALNUTS



Pasta With Walnuts image

From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it.

Provided by FLKeysJen

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb linguine (or spaghetti or other long pasta)
salt, to taste
fresh ground pepper, to taste
1 cup walnut halves (or pecan halves)
1/2 cup loosely-packed fresh parsley (or basil leaves)
1 garlic clove, peeled
1/2 cup extra virgin olive oil

Steps:

  • Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
  • Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
  • Serve!

Nutrition Facts : Calories 856.7, Fat 47.9, SaturatedFat 5.8, Sodium 12.3, Carbohydrate 89.9, Fiber 5.9, Sugar 3.9, Protein 19.6

Tips:

  • Use high-quality pasta: Look for pasta made with durum wheat semolina, as it has a better texture and flavor than pasta made with other types of flour.
  • Cook the pasta al dente: This means cooking it until it is just tender but still has a slight bite to it.
  • Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it has a rich flavor and aroma.
  • Toast the walnuts: Toasting the walnuts will bring out their flavor and make them more fragrant.
  • Use fresh herbs: Fresh herbs, such as basil, parsley, and oregano, will add a bright, herbaceous flavor to the dish.
  • Season the pasta well: Be sure to season the pasta with salt and pepper to taste.

Conclusion:

This pasta with walnuts and olive oil is a simple but delicious dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover pasta. The walnuts add a nutty flavor and texture to the dish, while the olive oil and herbs add a rich and flavorful sauce. This pasta dish is sure to please everyone at the table.

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