Simple Lemon Pasta with Walnuts
A very simple bare bones pasta that can be served alone or as a side dish to any beef, chicken or fish dish. You are welcome to use more or less lemon juice/zest depending on your preference. If you prefer you can melt butter instead of using olive oil. Kids love noodles with butter! I have even done a combination of the two and love it.
Servings 6 servings
Ingredients
- 16 oz spaghetti, cooked to package instructions
- ⅓ cup extra virgin olive oil (or melted butter or combination of the two)
- zest of three small lemons
- juice of one lemon
- two handfuls of walnuts
- ¼ cup chopped flat leaf parsley
- Sea Salt
Instructions
- Place a large stock pot with salted water to boil
- While waiting for water to boil, zest and juice lemons and chop parsley.
- Whisk together olive oil (or melted butter), lemon juice and zest.
- Cook pasta to package directions. Remove when al dente ("to the tooth" firm but nor undercooked) Strain in colander. Do Not Rinse.
- Pour pasta onto a platter, drizzle with olive oil (or butter) mixture and toss.
- Add walnuts, parsley, a few pinches of sea salt, toss well.
- Garnish with additional parsley and lemon zest if desired,
- Taste and add more or anything you think it needs!