Lemon and walnut pasta
This gluten-free lemon and walnut pasta recipe is one of Nici Wickes' go-to dishes when she's in a hurry to eat. Super tasty and served with a simple salad it makes a complete meal
Ingredients
- 200 g gluten-free spaghetti
- 1/3 cup olive oil
- 1 - 2 chillies, deseeded and chopped
- 2 cm piece lemon peel
- 1 garlic clove, peeled, crushed
- small handful parsley, chopped
- 1/4 cup walnut pieces, toasted, then crushed
- 75 g Parmesan cheese
Steps
- Bring a large pot of boiling salted water to the boil. Add the spaghetti and while it cooks (gluten-free takes a few minutes longer than regular), prepare the rest of the dish.
- Add the oil, chilli, lemon peel and garlic to a small saucepan. Heat until just warm and keep it at this temperature for 10-12 minutes while the pasta cooks to infuse flavour into the oil.
- Drain the cooked pasta, saving ¼ cup of the starchy pasta water. Return the pasta and water to the saucepan, then toss in half the infused oil, parsley and walnuts. Toss well.
- Serve in bowls with a shower of grated Parmesan cheese, extra walnuts and the remaining oil on the side.
This recipe first appeared in New Zealand Woman's Weekly.
Follow New Zealand Woman's Weekly on Facebook, Instagram and sign up to their e-newsletter.
