Name: Lemon and walnut pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 gram Countdown Spaghetti; 1/3 cup Countdown Extra Virgin Olive Oil; 1 - 2 chillies, deseeded and chopped; 2 centimetre piece lemon peel; 1 garlic clove, peeled, crushed; small handful parsley, chopped; 1/4 cup walnut pieces, toasted, then crushed; 75 gram Parmesan cheese

Lemon and walnut pasta

This 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

Serves 2

Prep

10M

Cook

15M

Total

25M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

200 gram Countdown Spaghetti

1/3 cup Countdown Extra Virgin Olive Oil

1 – 2 chillies, deseeded and chopped

2 centimetre piece lemon peel

1 garlic clove, peeled, crushed

small handful parsley, chopped

1/4 cup walnut pieces, toasted, then crushed

75 gram Parmesan cheese

Method

1.Bring a large pot of boiling salted water to the boil. Add the spaghetti and while it cooks, prepare the rest of the dish.

2.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.

3.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.

4.Serve in bowls with a shower of grated Parmesan cheese, extra walnuts and the remaining oil on the side.