Chester Aaron's Very Garlic Pasta
- Total Time
- 10 minutes
- Rating
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Ingredients
- 1pound linguine
- ½cup extra-virgin olive oil
- 6Spanish Roja garlic cloves, minced (see note)
- 1cup whole, salted cashews
- 1teaspoon salt
- 1teaspoon freshly ground black pepper
- 6basil leaves, shredded
- 1tablespoon chopped Italian parsley
- Freshly grated Parmesan, for garnishing
Nutritional analysis per serving (6 servings)
574 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 65 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 14 grams protein; 282 milligrams sodium
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