Southern Living MAY 2004
Cook green beans in a Dutch oven in boiling water to cover 1 minute or until crisp-tender. Add pasta, and cook 4 more minutes. Drain and rinse with cold water. Set aside.
Melt butter with oil in a large skillet over medium heat; add walnuts, and cook, stirring occasionally, 5 minutes or until golden. Add garlic, and sauté 1 minute. Add parsley and next 3 ingredients, stirring until thoroughly heated.
Pour sauce over linguine mixture, tossing to coat. Serve immediately.
Go to full version of