Parsley Walnut Pasta
12 ounces whole-grain pasta
2/3 cups chopped walnuts, toasted
5 tablespoons olive oil, divided
3 cloves garlic, minced
1/2 cup chicken stock
1/2 cup chopped parsley
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup grated Parmesan cheese
1/4 cup of reserved pasta water
Preheat oven to 350 degrees. Place the walnuts in a pie pan. Roast for 5-7 minutes. Remove and set aside to cool. Once cool, chop into medium size pieces.
Cook the pasta according to package directions; reserve 1/4 cup of pasta water before draining into a colander. Set aside.
Using the same pan the pasta was cooked in, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic; cook for 1 minute. Add the chicken broth, chopped parsley, chopped walnuts, salt and pepper; cook for 2-3 minutes. Add the pasta back to the pan, stirring to combine, heating it through for a few minutes. Turn off the heat, stir in the Parmesan cheese. Stir in 2 tablespoons of the reserved pasta water to yield a creamy texture, adding more as necessary. Drizzle with the remaining olive oil. Serve hot; garnish with additional cheese if desired.
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