It's a simple and quick pasta dish with lots of fresh flavors! It can be served either warm or at room temperature. It's great for weeknight meals, weekend get together, or potluck.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Italian Inspired, Vegan
Servings: 4people
Author: Plant-Based Matters
Ingredients
2/3cupraw unsalted walnuts
1poundspaghetti
2/3cupfinely chopped parsley
1/4cuplemon juice
2tbsplemon zest
1/2cuppasta cooking water
3tbspextra virgin olive oilplus more for serving
Salt
Black pepper
Lemon slices/wedges(optional)
Instructions
Start boiling water in a large pot to prepare for cooking spaghetti.
Meanwhile, place walnuts in a frying pan. Cook (toast) over medium high heat for 5-7 minutes until aromatic. Toss occasionally. Remove from the heat and let it cool down for a few minutes then chop them finely. Set aside.
Start cooking spaghetti in salted water for 8-10 minutes. Save the pasta cooking water (1/2 cup.)
Drain the spaghetti then transfer back into the same pot.
Add parsley, lemon juice, lemon zest, extra virgin olive oil and pasta cooking water (small amount at a time). Give a quick toss. Add more pasta cooking water if it’s dry. Adjust the seasoning with salt and black pepper.
Serve with a drizzle of extra virgin olive oil for the finishing touch. Squeeze more lemon juice to taste (optional.)
Notes
-It can be served either warm or at room temperature.