Whole-Wheat Linguine with Walnuts, Orange and Chile
- TOTAL TIME: 25 MIN
- SERVINGS: 4 first-course servings
Maria Helm Sinskey loves the fruity, spicy flavor of Calabrian chiles in this earthy pasta dish; they usually come lightly brined and packed in oil and are available at Italian markets and from dipaloselects.com. If you can’t find them, substitute any chile packed in oil or just crushed red pepper.
- 1/2 cup walnuts (2 ounces)
- 1/4 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 3/4 teaspoon finely grated orange zest
- 1 tablespoon seeded and chopped Calabrian chiles
- 1/4 cup chopped flat-leaf parsley
- 1/2 pound whole-wheat linguine
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then chop.
- In a large skillet, heat the oil. Add the garlic, orange zest, chiles and toasted walnuts and cook over low heat until fragrant, 2 minutes. Season with salt and stir in the parsley.
- In a pot of boiling salted water, cook the linguine until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Add the linguine and reserved water to the skillet and simmer until the liquid is just absorbed, 2 minutes. Transfer the pasta to a bowl and sprinkle with the cheese. Toss and serve.
One serving: 225 cal, 24 gm fat, 3 gm sat fat, 2 gm carb, 1 gm fiber, 3 gm protein.
Rich, citrusy Pinot Gris.
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