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):
- 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.
- 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
- In a medium-sized saute pan, over medium-low heat, add the olive oil.
- When the oil begins to heat, stir in the garlic and cook until the garlic begins to turn golden brown (DO NOT BURN).*
- Turn off the heat.
- Add the parsley, walnuts, ½ of the cheese, lemon zest, salt and pepper.
- Toss with cooked pasta and serve garnished with remaining cheese.