Chester Aaron's Very Garlic Pasta
Published October 25, 1997
- Total Time
- 10 minutes
- Rating
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Ingredients
1 pound linguine
½ cup extra-virgin olive oil
6 Spanish Roja garlic cloves, minced (see note)
1 cup whole, salted cashews
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 basil leaves, shredded
1 tablespoon chopped Italian parsley
Freshly grated Parmesan, for garnishing
Nutritional analysis per serving (6 servings)
65 grams carbs; 574 calories; 19 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 29 grams fat; 3 grams fiber; 282 milligrams sodium; 14 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the linguine in a large pot of boiling water until tender, about 7 minutes. While the pasta is cooking, place the oil in a skillet over medium heat. When warm, add the garlic, tossing, for 2 minutes. Add the nuts and season with the salt and pepper.
- Step 2
Drain the pasta. Toss with the nut sauce. Add the basil and parsley. Adjust seasoning and serve with grated Parmesan cheese on the side.
Available in specialty shops.
Private Notes