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Nut Recipes |
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BAKER’S WALNUT SPAGHETTI Contributed by food expert & radio host, Jackie Olden
1½ cups FLANIGAN FARMS WALNUTS 3 garlic cloves ½ cup extra virgin olive oil 3 oz. fine dry bread crumbs Salt 1 pound spaghetti 1 T chopped, fresh, flat-leaf (Italian) parsley
Chop the nuts and garlic finely with a knife. In a skillet over low heat, warm half of the olive oil. Add the nuts, garlic, and bread crumbs and sauté until the garlic is just golden, about 5 minutes. Season to taste with salt. Meanwhile, in a sauce pan, bring salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes. Drain and tip into a warm serving bowl. Add the remaining ¼ cup of olive oil and the nut sauce to the spaghetti and toss well. Sprinkle with the parsley and serve immediately.
Serves 6. |
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Recipe uses WALNUTS |
