Whole-Wheat Linguine with Walnuts, Orange and Chile

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.