Pasta with nuts and parmesan
Pasta with walnuts and parmesan is a brilliant example of how a few simple ingredients can create a dish with an exceptional taste and aroma. Crunchy, roasted nuts go great with garlicky olive oil and a creamy hint of parmesan, creating a sauce that perfectly envelops each tube of pasta. This is a quick, elegant Italian-style meal - ready in a few minutes, without the need for long cooking or complicated additions. Perfect for dinner with a glass of wine or as a way to conjure up something special from what you have in the kitchen.
Pasta with nuts and parmesan recipe
Ingredients
- 200 g tube pasta (rigatoni)
- 50 g walnuts
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- 50 g grated parmesan
- salt and freshly ground pepper to taste
- 1 teaspoon fresh thyme
Preparation
Cook the pasta al dente in salted water according to package instructions. Drain, reserving a few tablespoons of the cooking water.
Toast the walnuts in a dry pan for 2 minutes, until lightly browned and aromatic. Peel and finely chop the garlic.
Heat olive oil in a pan, add garlic and fry briefly on low heat until fragrant (do not brown). Add toasted nuts, mix, then add cooked pasta and a little cooking water.
Mix everything thoroughly, season with salt and pepper, sprinkle with parmesan and optionally thyme. Serve immediately, simply, aromatically and with a crunchy note of nuts.
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