Linguine with Onion Confit, Goat Cheese, and Walnuts

Ingredients

• 1 tablespoon olive oil
• 4 cups thinly sliced yellow onion
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1 (9-ounce) package fresh spinach or plain linguine
• 1/3 cup chopped fresh basil
• 3 tablespoons chopped walnuts, toasted
• 1/8 to 1/4 teaspoon pepper
• 1 ounce chèvre (mild goat cheese), crumbled

Preparation

1. Heat olive oil in a large skillet over medium heat. Add onion and salt; stir well. Cover and cook 15 minutes, stirring occasionally. Stir in garlic; cook, uncovered, 15 minutes or until onion turns deep golden, stirring frequently. Add wine; simmer 3 minutes, stirring occasionally. Remove from heat; set aside, and keep warm.
2. Cook pasta according to the package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Add cooking liquid, pasta, basil, and next 3 ingredients to onion mixture; toss well. Serve immediately.