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Spaghetti with Lemon and Toasted Walnuts
BoatLover
Loves the Insant Pot, uses almost daily for husband and self. Studies Indian cuisine as a hobby. Fond of cooking ahead and freezing inspired by Deborah Taylor Hough's Once A Month cooking sites
From Vegetarian Times
Ingredients
  • 1 Cup Walnut haves
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 Tsp. grated organic lemon zest
  • 1 clove garlic minced (1 tsp)
  • ¾ tsp freshly ground pepper
  • 1 lb. spaghetti
  • 1 cup Italian Parsley, coarsely chopped.
Steps
  1. Preheat oven to 350. Toast walnuts on baking sheet 10 minutes. Cool and coarsely chop.
  2. Whisk together cheese, oil, lemon juice, lemon zest, garlic and pepper in a large bowl.
  3. Cook Pasta according to directions. Drain and reserve ½ cup pasta cooking water.
  4. Add drained pasta to cheese mixture, and toss to combine, adding some pasta water if mixture seems too thick.
  5. Stir in parsley and walnuts, and season with salt and more pepper, if desired.
 

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