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

By Nici Wickes
  • 10 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 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


  • 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.


  • Add 1-2 anchovies for extra saltiness or try frying off chorizo or bacon pieces and adding if you need the extra protein.

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