Walnuts, Ham, and Cheese...oh, My!
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- salt
- 1 lb bow tie pasta
- 1⁄2 cup walnuts, finely chopped
- 3 tablespoons extra virgin olive oil
- 10 slices Canadian bacon, cut into thin strips (may use breakfast ham)
- 2 large garlic cloves, chopped
- 1⁄2 teaspoon red pepper flakes
- 1 lemon, juice of
- 3⁄4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons butter
- 1 cup grated parmigiano-reggiano cheese, plus some to pass at the table
directions
- Place a large covered pot of water over high heat; bring to a boil for the pasta.
- Once the water boils, salt it and cook the pasta to al dente.
- Right before draining the pasta, remove 1 cup pasta cooking water and reserve.
- Place a large skillet over med-high heat; add in chopped walnuts, and toast them, stirring occasionally, until they are golden and smell toasty, a couple of minutes.
- Remove the nuts from the skillet and reserve.
- When the pasta is nearly done, return the skillet you cooked the walnuts in to the stovetop over med-high heat with the olive oil.
- Once the oil is hot, add the Canadian bacon and cook it for 2-3 minutes or until it starts to lightly brown.
- Add the garlic and red pepper flakes and cook for another minute.
- Add the reserved pasta cooking water and cook it until the liquid has reduced by half.
- Add the drained pasta, toasted walnuts, lemon juice, and parsley to the skillet; toss it to coat the noodles, and continue to cook until the pasta has soaked up almost all of the liquid.
- Turn the heat off, add the butter and grated cheese, and toss until the butter has melted.
- Serve with extra Parmigiano to pass at the table.
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