OLIVE-WALNUT PASTA
Double down on the olive oil flavor in this dish by warming a generous amount with torn green olives to dress your pasta. While you can use just one kind of olive, like mild Castelvetrano, a variety will create depth of flavor. Adding chopped walnuts provides texture and a nice dose of protein to this vegan dish, while lemon zest and juice perk everything up. It would also be good with soft herbs like oregano, dill or basil, a salty cheese like feta or Parmesan, or shrimp that's been cooked with the pasta in the last few minutes of boiling.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
- Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.
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Fajle Rabbi
[email protected]The instructions are a bit confusing. It's not clear when to add the sun-dried tomatoes or the lemon zest.
Izan Offficial
[email protected]This recipe is missing some important ingredients. It doesn't say how much pasta to use or what kind of cheese to add.
Arjun Anu
[email protected]I'm not sure what went wrong, but my dish turned out nothing like the picture. It was a big disappointment.
barbara rhodes
[email protected]This recipe was a disaster! The pasta was overcooked and the sauce was too salty. I would not recommend this recipe to anyone.
Robert Pleester
[email protected]I found this dish to be a bit bland. I think it could use some more seasoning.
Hafiz Umair
[email protected]This dish was a bit too oily for my taste, but I think that's because I used too much olive oil. Next time I'll use less.
Sarah Adino
[email protected]I'm not a big fan of olives, but I loved this dish! The walnuts and sun-dried tomatoes really balanced out the flavor of the olives.
Hadaytullah
[email protected]This pasta dish is a great way to use up leftover vegetables. I added some zucchini, bell peppers, and mushrooms to mine and it turned out great!
Sameer Jutt
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the unique flavor combination. I will definitely be making this again.
carla aird
[email protected]This pasta dish was easy to make and very tasty. I liked the combination of olives, walnuts, and sun-dried tomatoes. The lemon-herb sauce was also very good. I would recommend this recipe to anyone looking for a quick and easy meal.
Mkcomedy world
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The combination of flavors and textures was incredible. The olives added a salty brine, the walnuts added a nutty crunch, and the sun-dried tomatoes added a sweet tang. I w
Abinash Yadav
[email protected]This pasta dish is now a staple in my household! It's so flavorful and versatile. I've made it with different types of pasta, vegetables, and even added some grilled chicken. It always turns out amazing. Thanks for sharing this recipe!
IamNotDucky BG
[email protected]I made this dish last night and it was a hit with my family! The flavors were well-balanced and the pasta was cooked perfectly. I especially loved the crispy walnuts, which added a nice textural contrast. I would highly recommend this recipe to anyon
Jamie Applegate
[email protected]This pasta dish was incredibly easy to make and turned out absolutely delicious! The combination of olives, walnuts, and sun-dried tomatoes was perfect, and the lemon-herb sauce added a wonderful brightness to the dish. I will definitely be making th