To my mind, Walnut Pasta is simply different. There’s no red sauce, no Alfredo. There is garlic sizzling in a big puddle of olive oil with some crushed red pepper. And onions play a supporting role with their low-key sweetness and soft bite. But chopped walnuts are the star.
In my rotation of pasta meals, it’s out of the ordinary. But it checks a lot of boxes.
- walnuts do double duty bringing flavor and crunch
- onions are easily doubled which is my go-to strategy in most cases (to my fellow onion people, hey ho let’s go!)
- speed of preparation, such a cliche but the “sauce” cooks in the time it takes to boil the noodles
- simplicity, easy enough for weeknight but adapts for a more elegant occasion
- the pop of lemon juice at the end balances out the rich flavors
- leftovers are good quickly pan-fried with some added cheese and/or an egg
I first made this recipe as a vegetarian option for a lunch party. My inspiration came from a cookbook by a PBS cooking show host back in the 90’s. However, since then I’ve made many variations by adding chicken, asparagus, greens, pine nuts, or goat cheese.
But lately, my preference is to keep it simple so the walnuts shine. Though if I’m looking to add nutrition or flair, I serve this pasta with a side of asparagus or sautéed greens. And channeling Captain Obvious here, you can’t go wrong with a nice slab of bread alongside.
Leftovers?
Cooking for my empty nest, I usually scale recipes to use a half pound of dried pasta. Still, there’s usually leftovers which store nicely in the fridge. Please note that the walnuts stain the leftover pasta, while the flavors and textures mellow out a bit.
My preference for reheating walnut pasta the next day is to sauté in a frying pan with a small pour of olive oil, adding some blue cheese toward the end. The melty funk of blue cheese transforms the dish anew. An egg on top makes it breakfast.
More Please?
- There’s a quick video at walnuts.org about toasting walnuts that I found to be a helpful reference, showing both stovetop and oven methods.
- Watching extrusion of pasta is like a meditation app for pasta lovers.
Walnut Pasta
Ingredients
- 1/2 pound penne
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 large onion, diced, about 1 1/4 cup
- 1/8 teaspoon salt
- black pepper, to taste
- 1/2 cup parsley, leaves loosely packed, chopped
- 3/4 cup chopped walnut pieces, toasted if desired
- juice from 1/2 lemon
- pasta cooking water, 1/4 cup, as needed
- parmesan, optional garnish
Instructions
- Cook the penne in salted water according to instructions on package for al dente noodles.
- Toast the walnuts if desired. Cook walnuts in a dry medium-sized frying pan over medium heat, stirring constantly for 1-2 minutes until walnuts smell nutty or appear lightly browned. Set aside toasted walnuts. Wipe out pan. If you prefer not toast the walnuts, skip to next step.
- Heat olive oil in medium-sized frying pan over medium heat.
- Add garlic and red pepper flakes to the pan, cook while stirring constantly for about 10 seconds.
- Add the onions to the pan along with salt, black pepper, and dried oregano. Cook, stirring frequently for about 6 minutes or until onions are soft.
- Add parsley and walnuts to the onions and stir to combine. Stir in the juice from half a lemon.
- When pasta is done, reserve about 1/2 cup of pasta cooking water.
- Drain penne and combine with onion-walnut "sauce." If the penne looks dry, stir in spoonfuls of pasta cooking water as needed to reach desired consistency, being mindful that it's salty. Taste and add lemon juice if desired. Serve with grated parmesan if you like.
Notes
- Toasting the walnuts is optional, the dish works either way. If you prefer to toast, be sure to stir constantly and stay focused. The walnuts easily burn. Walnuts can also be toasted in the oven. But for this recipe, I’ve opted for the stovetop method in order to use the same frying pan subsequently needed for cooking the remaining ingredients.
- Size matters for the chopped walnuts. My preference is that the walnut pieces are large enough to provide some textural contrast, in the 1/4 to 1/2 inch range, but not too large. This allows for good coverage of all the pasta. If too small, the walnut pieces get lost in the mix.
- The parsley brings some needed color but also freshness to balance the savory palate. I’ll admit that my younger self may have skipped the parsley in some recipes, thinking it was superfluous. But it’s a main player here.
- Likewise for the pop of lemon juice. It’s needed for balance and brightness. Use the juice from a whole lemon if you want more lemony flavor. In place of lemon juice, a splash of red wine vinegar (about a tablespoon) would do the trick.
