Roasted Garlic & Walnut Linguine

All you need to make this delicious pasta dish are a couple heads of garlic, walnuts, olive oil, and linguine! The roasted garlic and toasted walnuts are blended to create a flavorful rich paste. The walnuts in this dish provide a great source of omega 3’s and also immunity support from the garlic.

2 Heads of Garlic

1 1/2 cup of walnuts, toasted

1/4 cup oil + 1/2 Tablespoon

1/2 Teaspoon sea salt

1 LB Linguine

1/2 cup of water reserved

3 Parsley springs, optional

Pre-heat the oven to 400 degrees. Remove any loose hanging skins from the garlic heads, then cut off the tip to reveal garlic cloves. Place in a small baking pan and drizzle with 1/2 tablespoon of oil, fully covering the exposed cloves. Cover with foil and bake for 30-40 min.

Spread the walnuts on a baking sheet and place in the oven on second rack and toast until lightly browned, about 6-8 min, then remove from oven and set aside.

Meanwhile prepare linguine, following instructions on package. Once cooked drain pasta and reserve 1/2 cup of cooking water.

When garlic is roasted, allow to cool slightly, then peel roasted garlic cloves ( you can use a fork or just squeeze them out of the skins) and place in a food processor. Add 1 1/4 cup of the walnuts, olive oil, and sea salt. Blend until smooth. Spoon mixture over the pasta with the resaved water and toss with tongs until pasta is fully covered. Serve in bowls garnished with remaining 1/4 cup walnuts and parsley.