Lemon & Walnut Pasta
- SERVES: 2
- PREP: 8 minutes
- TOTAL TIME: 15 minutes
Lemony and nutty for that beachy summery Italian vibe.
Sometimes (especially with 2 kids), simple (and quick) is just best. And, I hear walnuts are really good for the brain, so technically, this dish is healthy and good for you. There aren’t as many ingredients, but the combo of walnuts, heavy cream, and parmesan make it rich and hearty. Not to mention, the toasted walnuts add a nice, crunchy texture. The key is to toast the walnuts slowly at a lower temp but you need to make sure to keep watch (abandon your kids for a second here). Transfer them from pan to plate as soon as you smell that fragrant toastiness, they could keep cooking and can go from perfect to burnt in a second!
- ½
pound dry spaghetti
- ¼
cup finely chopped walnuts, plus more for garnish
- 2
tablespoons unsalted butter
- 2
tablespoons minced garlic
- ⅓
cup heavy cream
- 2
tablespoons lemon juice
- 1
teaspoon finely grated lemon zest
- ¼
teaspoon kosher salt, plus more to taste
- 2
tablespoons finely grated Parmigiano Reggiano cheese
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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required
