Linguine with Creamy Walnut Sauce

• Vegetarian

• Produce

  • 6 Basil, fresh leaves
  • 1 Garlic clove, medium or large

• Pasta & Grains

  • 1 lb Linguine
  • 1 cup Reserved water from pasta pot
  • 1 Water to cook the pasta, salted

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1 cup Walnuts, toasted

• Dairy

  • 2 tbsp Butter, salted
  • 1/2 cup Mascarpone cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 Parmesan cheese
  • 1/4 cup Pecorino romano cheese, grated

Found on cookingwithmammac.com

Description

Ingredients

• 1 cup shelled walnuts, toasted
• 1/2 cup mascarpone cheese
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano cheese
• 6-8 fresh basil leaves, rinsed
• 1 peeled garlic clove (medium or large)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pound linguine (or fettucine, spaghetti)
• salted water to cook the pasta
• 1 cup reserved water from pasta pot
• 2 tablespoons salted butter
• extra Parmesan cheese
• red pepper flakes

Directions

• Toast your shelled walnuts in a 10-inch pan on the stove for about five minutes over medium-high heat, stirring occasionally. The walnuts are ready when they are fragrant. Dont let them burn. Set the pan aside on a cool spot on the stove.
• Grate your Parmesan and Romano cheeses, if needed. (I use my blender.)
• Place a pasta pot filled 2/3 high with hot water on the stove over high heat. Add about a couple teaspoons of salt to the water and cover the pot.
• While the water is heating, prepare your walnut sauce. Place the toasted walnuts and all the remaining sauce ingredients in your food processor or blender. Process until the sauce becomes a smooth paste, scraping down the sides as needed.
• When the water is boiling, add your linguine and stir it in. Lower the heat a bit and continue cooking the pasta until its al dente.
• While the pasta is cooking, scoop out a cup of the pasta water (I use my ladle and take two scoops) and place it in a pasta bowl near the stove.
• Drain the pasta when its cooked, setting it in a colander in the sink. Add your butter to the pasta pot, then return the linguine to the pot. Stir it a bit, so it doesnt stick.
• Add all of the walnut sauce to the pot, along with one ladle of the reserved pasta water. Stir to combine with the pasta and add extra reserved water as needed, so that the pasta is not dry.
• Serve immediately with red pepper flakes and extra Parmesan. If you have any leftovers, stir in any remaining, reserved pasta water to the leftovers and store, covered, in the refrigerator.
• The leftover pasta will be dry, so you will need to add some butter or olive oil when reheating it.