SERVES: 4
COOKING TIME: 25 minutes
PREP TIME: 5 mins  

Great recipe to season the pan with a long slow simmer of aromatics in oil forming the basis of the walnut sauce! Tastes, warm, earthy, grounding and healthy. Add or reduce oil according to your liking. 

INGREDIENTS

400 g spaghetti, cooked and drained 
⅔ c extra-virgin olive oil 
1 bulb garlic, roughly chopped  
1 ½ c  walnuts 
1 fresh chilli, sliced – more or less to taste
½ medium onion, finely diced
1 c  flat-leaf parsley, finely chopped
1 large lemon, zest and juice  
1 t salt
Lots of freshly ground black pepper to taste
⅓ c grated fresh parmesan cheese

TO SERVE 
Grated parmesan cheese
Fresh tomatoes
Chopped parsely  

METHOD

To start, divide the walnuts in half. You will medium chop half of them and swiftly pulse the remaining half in your high speed blender to resemble bread crumbs. 

Pour the olive oil into your Legacy Pan and over a low to medium heat gently simmer the chopped walnuts, onion garlic and chilli  in the oil until the garlic and onions are lightly browned. It will take about 20 minutes. Don’t be tempted to raise the heat, enjoy the process, channel your inner Italian grandmother and smell the wonder. At the end of the cooking stir in the ground walnuts and cook for a further minute.  

The easiest way to evenly distribute the walnut sauce through the pasta is to move half the oil/walnut mix into a heat proof bowl and return the pan to the stove top. 

Over a high heat and using tongs, add half the pasta and toss into the walnut sauce. Now add all remaining ingredients and toss again till well combined.  

Adorn with fresh tomato, extra parmesan and chopped parsley. 

Serve hot to the table with a crunchy fresh salad.