Ingredients
2 cups walnut halves
1 pound spinach linguine
Coarse salt and ground pepper
1 cup heavy cream
1 clove garlic
1/4 cup grated Parmesan cheese, plus more for serving
1/2 cup chopped parsley
Preparation
Preheat oven to 350 degrees. Spread walnut halves on a rimmed baking sheet; toast until fragrant, 10 minutes. Meanwhile, cook linguine in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
Process half of walnuts, cream, and garlic in a food processor until smooth; season with salt and pepper. Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.
