Ground walnuts, boosted by walnut oil, render this pasta dish richly flavorful. Crumbled Gorgonzola or other blue cheese would be a great addition.
1/4 cup ground walnuts, divided
1 tablespoon all-purpose flour
8 ounces uncooked linguine
2 1/2 tablespoons walnut oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1 pound chicken breast tenders
How to Make It
Combine 2 tablespoons ground nuts and flour in a large zip-top plastic bag; set aside.
Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add remaining ground nuts, 5 teaspoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper, tossing to coat. Heat a large nonstick skillet over medium heat. Add 1/2 teaspoon oil and garlic; cook 1 minute, stirring constantly. Add garlic mixture and chopped fresh parsley to pasta; toss to combine. Cover and keep warm.
Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to zip-top plastic bag; shake to coat. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add the chicken; cook 3 minutes on each side or until done. Serve chicken over pasta.
I thought this was very good. It was really quick to pull together and the nutty taste was great. I threw in some crumbled blue cheese on the last toss -- I put in a very little bit (about two tablespoons), thinking maybe it wasn't enough, but it was perfect.