Garlic, Olive Oil, Walnut and Pecorino Pasta – {Five Ingredient Friday}

Garlic, Oil, Walnut & Pecorino Pasta lemon zest Salsa Aglio e Olio con Noci e Pecorino

Garlic, Oil, Walnut & Pecorino Pasta

There could not be a more simple and delicious pasta than this dish. Loaded with the vibrant flavours of garlic, olive oil, walnuts and Pecorino cheese (and a little addition by me) this classic is only five ingredients and is ready for the table in minutes!  

Mary Ann Esposito, the host of Public Television’s Ciao Italia, is the source for this simple, quick, delicious pasta dish. My apologies to her for one tiny addition of some lemon zest, which I think really adds a lot of freshness to the sauce.

Also, for the second time this week, I’m using some of the garlic confit from this recipe, which makes this an even speedier meal to feed your hungry hordes.

Besides the traditional red sauce, olive oil  and garlic sauce probably ranks second in fabulous toppings for pastas. Pesto pasta is a good example of how the addition of basil and pine nuts use olive oil and garlic as a terrific pasta topping; this recipe uses parsley and walnuts in the same way.

Since it’s a Five Ingredient Friday dish, here are your five ingredients (remember: oil, salt and pepper don’t count):

  • Garlic
  • Parsley
  • Walnuts
  • Pecorino Cheese
  • Lemon Zest

I suppose I’m cheating a bit, since I’m not counting the pasta…but close enough. *wink*

Honestly, make this. I had the worst time EVER not inhaling this before I could shoot a photo.

P~

5.0 from 1 reviews
Garlic, Oil, Walnut and Pecorino Pasta - {Five Ingredient Friday}
 
Loaded with the vibrant flavours of garlic, olive oil, walnuts and Pecorino cheese (and a little addition by me) this classic is only five ingredients and is ready for the table in minutes!
Author:
Recipe type: Main
Ingredients
  • ½ cup extra virgin olive oil
  • 2 cloves garlic, finely minced
  • ½ cup parsley, minced
  • ¼ cup walnuts, chopped
  • ¼ cup Pecorino cheese, grated (you could use Parmesan)
  • zest from one lemon
  • salt and ground black pepper, to taste
  • Coats 8 ounces cooked pasta
Instructions
  1. In a medium-sized saute pan, over medium-low heat, add the olive oil.
  2. When the oil begins to heat, stir in the garlic and cook until the garlic begins to turn golden brown (DO NOT BURN).*
  3. Turn off the heat.
  4. Add the parsley, walnuts, ½ of the cheese, lemon zest, salt and pepper.
  5. Toss with cooked pasta and serve garnished with remaining cheese.
Notes
If you use garlic from pre-made garlic confit, you can omit this step and just heat the oil and some garlic cloves from the confit (mincing the garlic first)

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Entrée, Five Ingredient Friday, Pasta. Bookmark the permalink.

2 Responses to Garlic, Olive Oil, Walnut and Pecorino Pasta – {Five Ingredient Friday}

  1. Susan Burdick says:

    Paula
    Great website….and fantastic recipes.
    Missed seeing you at the shop.
    Glad Bill gave me your card.
    Best Wishes
    Susan

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