Recipe: Linguine with Broccoli, Lemon and Walnuts
LINGUINE WITH BROCCOLI, LEMON AND WALNUTS
1 cup walnut halves
½ cup freshly grated Parmesan cheese
¼ cup olive oil
¼ cup lemon juice
2 tsp grated organic lemon zest
1 clove garlic, minced
¾ tsp freshly ground black pepper
1 cup broccoli florets, cooked al dente
1 cup Italian parsley, coarsely chopped
1 Preheat the oven to 180C. Place the walnuts on a baking sheet.
2 Toast the walnuts for about 10 minutes in the oven. Cool, and coarsely chop.
3 Whisk together the cheese, oil, lemon juice, lemon zest, garlic, and pepper in large bowl.
4 Cook the pasta according to the package directions.
5 Drain and reserve ½ cup of the pasta cooking water
6 Add the drained pasta to the cheese mixture, and toss to combine, adding some pasta water if the mixture seems too thick.
7 Stir in the broccoli florets, parsley and walnuts, and season with salt and more pepper, if desired, before serving.